(Salade aux Poires et Boudin Blanc)
Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs. (A good substitute would be weisswurst.) Whisk together 2 tsp. balsamic vinegar, 2 tsp. red wine vinegar, 1 tsp. dijon mustard, and salt and freshly ground black pepper to taste in a small bowl. While whisking constantly, drizzle in 3 tbsp. extra-virgin olive oil to form a smooth vinaigrette; set aside. Melt 2 tbsp. butter in a large skillet over medium heat. Add 4 links boudin blanc sausages and cook, turning occasionally, until deep golden brown all over and cooked through, 10–12 minutes. Transfer sausages to a paper towel–lined plate and set aside to let cool slightly. Meanwhile, peel, core, and thinly slice 1 ripe bartlett pear; set aside. Put torn leaves of 1 large head escarole into a large bowl, toss with the reserved vinaigrette, and transfer to a large platter. Thickly slice the boudin blanc on the bias and arrange over the escarole. Fan out pear slices and arrange on both ends of the platter. Sprinkle with 2 tbsp. toasted pine nuts and serve immediately. Serves 4.