A Dietitian's View

• Ripe pears may be stored in a plastic bag, refrigerated, for up to five days.

• Like apples, the flesh of pears discolors rapidly when exposed to air. If not combining pears with another ingredient containing acid, dip in acidulated water (3 tablespoons lemon juice per quart of cold water).

• When poaching pears, the skin needs to be removed. A vegetable peeler works better than any knife; it's too easy to remove some of the flesh with a knife.

• When adding pears to oil in a hot skillet, tilt the pan away from you so you won't be splattered with the hot oil.

• At the market , sniff the pears; they should have a fragrant aroma and be free of blemishes or dark spots.

ROASTED PEAR and GORGONZOLA SALAD

This recipe was adapted from the Neiman Marcus Cookbook published by Clarkson Potter.

1/2 cup balsamic vinegar
1 teaspoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped fresh basil
2 teaspoons salt
1 teaspoon freshly ground pepper
2 1/2 cups plus 2 tablespoons extra-virgin olive oil
4 large firm Anjou or Bartlett pears, cut in half
Salt and freshly ground pepper to taste
1 tablespoon light brown sugar
2 tablespoons dry sherry (or balsamic vinegar)
12 ounces mixed salad greens, washed and dried
1 cup crumbled Gorgonzola cheese
1 cup toasted walnuts

To prepare the vinaigrette, combine the vinegar and next five ingredients in bowl of food processor. Puree on low speed and then slowly add 2 1/2 cups olive oil in a steady stream until well incorporated. Transfer to an airtight container and store in refrigerator.

To prepare the pears, remove cores and seeds of pears and season them with salt and pepper. Pour the 2 tablespoons olive oil into a large oven-proof skillet and set over medium-high heat.

When hot, carefully place pears, cut side down, in the oil. Cook for about two minutes or until the pears have nicely browned. Sprinkle the pears with the brown sugar and add sherry to deglaze the pan.

Turn the pears over and transfer skillet to a 350-degree oven for about 10 minutes or until pears are easily pierced with a sharp knife but not too soft. Transfer the pears to a clean plate and let cool. When cool enough to handle, slice each pear half into four or five wedges. Return pears to the plate, cover with plastic wrap and let cool; keep refrigerated if not making salad immediately.

To assemble the salad, place the salad greens in a large bowl and toss with the vinaigrette. Transfer to chilled salad plates and top with cooled sliced pears. Sprinkle the cheese on top of the greens and garnish each salad with 1/4 cup toasted walnuts.

Yield: Four servings.