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.
Hey! Did you know we grow an exceptional lineup of chilis? As we approach peak abundance, it seemed like a good time to share some details!