For the salad greens:
1 large head Belgian endive, separated into spears, washed and dried
1 small head of romaine lettuce, rinsed, dried and torn into pieces
1 small head of radicchio, rinsed, dried and thinly sliced
2 medium, ripe Anjou pears, split, cored and cut lengthwise into thin wedges
toasted pecan halves
For the dressing:
4 oz. thick cut bacon cut into 1/4-in. pieces
1 small red onion cut into 1/4-in. dice
1/8 tsp. dried rosemary
1/4 tsp. celery seed
1/8 tsp. dried thyme
1/8 tsp. dried mustard
1/2 c. cider vinegar
1/4 c. balsamic vinegar
2 Tbsp. sugar
1/4 c. salad oil
Combine the greens, pears and toasted pecans in a large bowl and set aside.
Preheat a 2-qt. sauté pan or 10-in. omelette or fry pan over medium-high heat until the rim of the pan is hot to the touch. Add the bacon and cook, stirring often, until crisp (3 - 5 minutes).
Add the onion, celery seed, rosemary, thyme and mustard. Cook, stirring often, until the onion is golden around the edges about 2 - 3 minutes.
Add cider vinegar, balsamic vinegar and sugar. Bring to a boil then remove from heat and incorporate oil. Season to taste with salt.
Pour the warm dressing over the salad mixture and toss.