This year's aforementioned pear harvest bounty has left me with no other option that to have a pear salad week—five very different salads using pears. You just can't buy pears that are this ripe, this juicy and this sweet from the market, and they are so abundant that I've had to come up with creative ways to use them all. I am particularly proud to say that our pears are 100 percent organic too.
I'm going to kick off the week with a scrumptious vertical pear salad made with frisee and arugula greens, candied pecans, and Gorgonzola cheese. The dressing was made with pecan oil, champagne vinegar, minced shallots, a smidge of maple mustard, tiny pinch of cayenne pepper, and salt and pepper. Sweet, salty, and sassy.