4 firm almost ripe Bartlett or Bosc pears peeled, cored and cut lengthwise
2 tablespoons of maple syrup
1 teaspoon of melted butter
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove of garlic minced
1/2 teaspoon Dijon mustard
2 tablespoons dried cranberries
2 to 3 tablespoons Parmesan cheese
6 cups of arugula
Salt and pepper to taste
Preheat the oven to 400°F (204.4°C).
In a medium bowl, toss the pears, syrup and butter together.
Arrange the pears in a single layer on a baking sheet and cook for about 10-15 minutes turning once until the pears are barely tender.
Pan roast pine nuts in a skillet for five minutes until toasty brown.
Remove from heat and set aside.
In a large salad bowl prepare the salad dressing by whisking together the olive oil, vinegar, garlic, salt, pepper, mustard and maple syrup.
Add the arugula or salad greens and toss to coat.
Divide the salad onto four chilled plates.
Arrange the roasted pears in a fan around the center and sprinkle with cranberries, Parmesan cheese and the roasted pine nuts.