I made this for Thanksgiving and everyone loved it. I ended up adding some basalmic vinegar, since it seemed like the dressing needed more flavor. I also used gorgonzola cheese and candied pecans rather than parmesan and walnuts. The only problem I had was that the pears didn't never got brown. I didn't realize they wouldn't get brown, so I kept cooking them, which made them end up much too soft. Oh well, they tasted great anyway!
This is a wonderful fall salad with a great combination of flavors. I made it tonight with these variations: roasted the pears without sugar, used feta cheese, and toasted pecans. I tossed the greens with dressing, placed the warm pears on top after plating the greens, then sprinkled with cheese and pecans.
A very, very tasty salad and great for when you are a little tired of tossed salads every night with dinner. A little more work than a simple tossed salad, but well worth it.
Great salad! Used cooking spray on the roasting pan and skipped the sugar. I'm sure it wasn't as gooey wonderful as butter and sugar would have been, but it did have a lot fewer calories. The walnuts are a great addition.