Roasted Pear and Romaine Salad

2 tsp olive oil
3 firm but ripe red pears, cored and cut into wedges
3 hearts of romaine, chopped
1/4 cup croutons
3/4 cup pecans, toasted and candied
6 oz. blue cheese
2 TB freshly grated Parmesan cheese

Creamy French Dressing:
1/3 cup mayonnaise
1/4 cup olive oil
1/4 cup sugar
1/4 cup red wine vinegar
1 TB mustard
1/2 tsp salt
1/2 tsp black pepper
Combine all ingredients into a blender until blended. Cover and refrigerate.

Prepare creamy french dressing. Preheat broiler. Brush pan with oil. Arrange pears in a single layer on pan. Roast pears for about 20 minutes or until lightly browned and crisp on the edges. Turn and roast 8-10 minutes longer. Set aside until ready to serve. Meanwhile toast the pecans and candy by lightly coating with sugar or maple syrup. Mix romaine, croutons, pecans, blue cheese and pears. Add dressing to taste. Sprinkle with Parmesan cheese.