1. In a large bowl combine the Asian pear, radicchio, greens, blue cheese, and pecans.
2. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
3. Add the shallots to the vinaigrette then set aside.
4. When serving, dress the greens lightly, season to taste, and serve immediately.
Well, dear friends, it’s August and I hardly know what to say about that anymore…this is August served neat. No ice, no mixer, no nothing.