2 Firm/ripe Bosc pears
2 tblspoons Unsalted butter
1/3 cup Blue cheese crumbled
1 tablespoon Black pepper freshly ground, coarse
1 tablespoon Fresh lemon juice
2 ounces Micro greens (such as Bella Verdi Farms Mediterranean Mix)

-- Dressing --
1 tablespoon Sherry vinegar
1 teaspoon Dijon mustard
Salt & pepper to taste
2 tablespoon Extra virgin olive oil

Instructions
Make the vinaigrette by placing the Sherry vinegar, mustard and salt/pepper in a small bowl. Whisk briefly and add the olive oil in a sttream while continuing to whisk until emulsified. Taste for seasoning and set aside.

Halve the pears lengthwise and core. Cut the pears lengthwise into 1/4-inch-thick slices and sprinkle both sides with pepper. In a large, non-stick skillet, heat 1 tablespoon of butter over moderately high heat. When foam subsides, saute half the pears slices on both sides until golden brown, about 3 minutes total (pears should still hold their shape). With a spatula, transfer the pears to a plate and drizzle with half the lemon juice. Saute and transfer the remaining pears, drizzling with the remainder of the lemon juice. Divide pears and fan the slices on serving plates; sprinkle pears with crumbled blue cheese.

In a medium bowl, VERY LIGHTLY dress the Micro Greens (I use an eye dropper - no kidding!) with the sherry vinaigrette and divide amoung the serving plates - mounding the greens over the fanned pears. Serve immediately - dressed "micros" wait for no one!