2 Forelle pears, cut in half and cored
1/4 cup sugar
3 T. oil
2 T. white wine vinegar
2 T. sugar
2 cups fresh greens (spring mix or bibb lettuce works well)
Place cut pears in a saucepan with boiling water and cook 13-14 minutes until tender. Remove from water.
Heat small skillet over medium heat. Place 1/4 cup sugar on plate and press each pear half into sugar on both sides, coating generously. Place pears on dry skillet and cook until golden brown, about 3-4 minutes. Flip pears and cook an additional 3-4 minutes.Important Note: Keep the heat at medium to medium-low so the sugar darkens, but does not burn.
Remove pears from the skillet and place 2 halves on 1 cup of greens. Repeat with remaining 2 pear halves.
To the skillet with the pear drippings and sugar, add 1/4 cup water and cook for 1-2 minutes until syrupy. Add oil, vinegar and remaining 2 T. sugar. Whisk vigorously over medium heat until warm and fully incorporated. Spoon immediately over pears and greens.
A nice addition: top with crumbled gorgonzola and toasted nuts.