Pear Salad

2 tablespoons butter
2 pears (Asian, Bosc or Anjou), peel-ed, cored, sliced " thick
½ cup coarsely chopped pecans or sliced almonds
¼ red onion, thinly cut into rings
Feta, Roquefort or blue cheese
Lettuce

Orange Vinaigrette:
¼ cup orange juice
1 tablespoon fresh lemon juice
½ cup olive oil
1 tablespoon sugar
2 tablespoons red wine vinegar
1 teaspoon honey
Pinch of salt

For dressing: Place all ingredients in jar. Cover and shake until sugar is dissolved. Set aside.

For salad: Melt butter in nonstick skillet. Add pear slices and nuts. Cook over medium heat until pears begin to brown, turn to brown the other side. Stir nuts to keep them from burning. Remove pears and nuts and drain on paper towel. Arrange lettuce on salad plates. Add pears and nuts. Top with sliced onion and cheese. Dress with Orange Vinaigrette or prepared Strawberry Vinaigrette, Poppyseed Dressing or Balsamic Vinaigrette.