Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette | America's Test Kitchen

Ingredients

• 4 firm Anjou pears or Bartlett pears (about 2 pounds)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh mint leaves
• 1 teaspoon grated lemon zest
• 1 1/2 tablespoons lemon juice from 1 lemon
• 1/2 teaspoon table salt
• Ground black pepper
• 1 head romaine lettuce, washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
• 1 small bulb fennel (about 8 ounces), stems, fronds, and base trimmed; bulb halved, cored and sliced as thinly as possible (about 1 1/4 cups)