Adapted from Le Petit Eats
The slight bitterness of the chicory is offset by the sweetness of the grilled fruit and tasty vinaigrette.
In a small jar or salad dressing shaker, add the vinegar, lemon juice, shallots, maple syrup and olive oil. Cover and shake well to combine the ingredients. Give it a taste. Add salt and pepper, if necessary. Set aside.
Core and slice the pears lengthwise into thin wedges.
Heat a grill pan over medium-high heat. Lightly brush the pear wedges on both sides with olive oil. Grill until lightly charred on both sides, about 2 minutes per side. Set aside to cool.
Rinse and dry the chicory and radicchio. Tear the chicory leaves into bite-size pieces and add it to a large bowl. Thinly slice the radicchio and distribute most of it over the chicory leaves along with about half of the pecans, blue cheese and onions. Toss gently.
Shake the container of vinaigrette and drizzle some over the salad. Toss once more.
Top with the remaining pecans, blue cheese and onions. Add the grilled pear wedges by evenly distributing them over the surface of the salad. Serve immediately with extra vinaigrette on the side.