Winter Greens with Roasted Pears and Pecorino

Kale, sorrel and mizuna from your local farmers' market make a good, pleasantly bitter mix to accompany the sweet roasted pear, but you can use any sturdy cool-weather greens you like. If the greens are a bit tough, immerse them in salted boiling water for a few seconds, then dunk them in an ice bath to halt the cooking, or shred them finely.
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