1

Peel, halve and core pears. Starting ½" below stem end, thinly slice pears lengthwise, leaving stem end intact. Sprinkle flat side of each pear half with ½ teaspoon of sugar.

2

Heat 1½ Tablespoons of oil in heavy large skillet over medium heat. Place pears flat side down in skillet, pressing gently to fan slices. Sprinkle rounded side of each pear half with ½ teaspoon of sugar. Cook until bottoms are golden brown, about 8 minutes. Turn pears over and press gently to fan. Cover and cook until golden brown and tender, about 8 minutes. Transfer pears to plate and cool. Remove skillet from heat. Whisk remaining 1½ Tablespoons of oil into skillet. Add vinegar, return to heat and stir, scraping up any browned bits. Remove from heat and cool.

3

Combine 2/3 cup sugar, ¼ cup water and crushed black peppercorns in heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, about 5 minutes. Remove from heat and cool caramel syrup slightly. Carefully add vinegar mixture to caramel syrup. Place pan over very low heat and stir until caramel bits melt and dressing is smooth, about 2 minutes. Season dressing to taste with salt. (Can be prepared 6 hours ahead. Cover pears and dressing separately. Let both stand at room temperature. Before using, reheat dressing over very low heat until just warm).

4

When read to serve, combine spinach and onion in large bowl and toss with enough dressing to coat. Divide salad among plates, mounding in center. Sprinkle with prosciutto. Arrange 1 pear half on front edge of each plate, leaning pear against salad. Sprinkle with toasted hazelnuts. Drizzle remaining dressing over and serve.