Wilted Arugula Salad with Charred Cherry Tomatoes and Bosc Pearc

Salad in the winter.... needs a little adjustment when it is 3F outside. In a heavy pan, I heated some extra virgin olive oil, added a few red pepper flakes, a small chopped red onion, a handful of sliced cherry tomatoes and a sliced Bosc pear. I let it all char slightly, and then added 2 large handfuls of arugula salad. I let it just wilt down, mixing it with the other ingredients in the pan. Once served on a plate, I added pine nuts, blue cheese crumbles, and topped it with a shot of Black cherry balsamic vinegar. ---