Baby Romaine and Seared Salmon Salad With Pear Vinaigrette | Oregonian Recipes

Ingredients

• 3 firm but ripe pears (Anjou or Bartlett), peeled, halved and cored
• 1 small shallot, peeled and halved
• 1/4 cup ginger-pear vinegar (see note) or white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fennel frond (optional)
• Salt and freshly ground pepper
• 2 to 3 small beets
• 1/2 bunch asparagus (about 1/2 pound), trimmed
• 4 tablespoons olive oil (divided)
• 2 teaspoons pear vinegar
• 2 teaspoon chopped fresh chives, plus additional whole chives for garnish (divided)
• 2 4-ounce fillets wild salmon
• 2 to 3 heads baby romaine, leaves separated
• 1/2 cup thinly sliced fennel (remove woody core first, then slice lengthwise
• 3 to 4 icicle radishes, trimmed and thinly sliced lenthwise
• 3 tablespoons pear brandy
• Chopped fresh chives (optional)