Instructions: To prepare the Pears: Remove the core from the halved pears with a measuring teaspoon or melon baller. In a pie plate combine 1 tablespoon of the maple syrup and 1 tablespoon of the lemon juice; stir until blended.

Dip the pears into the juice and turn to coat. Grill over Direct Medium heat until lightly browned, about 8 minutes, turning once halfway through grilling time. Transfer to a side dish.

To make the Salad: In a 9-inch-square metal or disposable heavy-duty aluminum baking pan, spread pecans in a single layer and grill over Direct Medium heat until toasted, about 8 minutes, stirring once. Remove from the grill and when cool, coarsely chop.

In a large bowl whisk together the remaining 3 tablespoons of the maple syrup, 4 tablespoons of the lemon juice, and the salt. Add the arugula and endive; toss to coat.

Divide evenly among 4 salad plates. Place a pear half, cut-side up, in the center of each plate. Sprinkle with the toasted pecans and top with the cheese and pomegranate seeds, distributing evenly.

This recipe yields 4 servings.

Comments: Honey-glazed pears, bitter greens, and blue cheese make a wonderful combination, and the grill adds just the right touch to tie it all together.

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