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- Pre-heat oven 400°F.
- Place squash slices in on baking sheet.
- Drizzle with olive oil, sea salt, pepper.
- Bake until golden both sides.
- Remove, let cool to room temperature.
- Place lettuces in a large serving bowl.
- Peel pear into thin slices, add to lettuce.
- Add cooked squash. Toss and serve.
- For salad dressing: combine the shallot, 1/4 cup white balsamic vinegar, and 1/2 cup olive oil.