EGGPLANT, PEAR AND PECORINO SALAD

⅓ cup walnuts 1¼-pound eggplant, peeled and sliced in rounds ¼ inch thick Extra-virgin olive oil Salt Freshly ground pepper 1 tablespoon unsalted butter 2 Bosc pears, peeled, cored and slice lengthwise ¼ inch thick

1 tablespoon Cognac or other brandy 1 small garlic clove, minced 1½ tablespoons red wine vinegar

2 tablespoons chopped parsley

1 tablespoon chopped chives 1 tablespoon honey Thin shavings of Pecorino cheese

Preheat the oven to 350 degrees. In a pie plate, toast walnuts for about 5 minutes, until lightly browned. Let cool, then coarsely chop.

Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant over moderately high heat until lightly browned and tender, about 2 minutes per side.

In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, 3 minutes. Add the Cognac and toss the pears to coat thoroughly; remove from the heat.

In a small bowl, whisk 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley and 1/2 tablespoon of the chives. Season the vinaigrette with salt and pepper.

Arrange the eggplant slices on a platter and drizzle with the vinaigrette. Arrange the pear slices over the eggplant (without the pan’s extra liquid) and drizzle with the honey. Scatter the walnuts, cheese, and the remaining 1 tablespoon of parsley and 1/2 tablespoon of chives. Serve immediately.