Cut pears lengthwise into quarters and trim core. Heat a large fry pan and melt butter. Place pears cut side down and cook for 3 minutes. Turn over and cook pears for another 1 minute.
Place balsamic maple vinegar and maple syrup in a bowl and mix together. Add ¾ of the balsamic maple glaze to fry pan and cook pears for another 2 minutes to golden brown and pears have softened. The glaze will become more thick and sticky. Turn off heat but leave pears in pan.
Preheat oven to 180°C or 350°F and line a baking tray with baking paper. Add pecans to tray and place in oven to toast for 8-10 minutes or until brown and fragrant. Shake the tray occasionally to avoid burning. Remove pecans from oven and set aside to cool.
Wash rocket leaves and shake dry.
Wash grapes and cut into half lengthwise.
Cut provoleta into half lengthwise exposing the blue cheese. Then cut each half of the cheese into 3-4 long wedges.
Using a large platter, place pears and provoleta blue cheese in alternate order slightly layering each other.
Scrape some of balsamic maple glaze from pan and drizzle over cheese and pears.
On the other side the platter, scatter a layer of rocket leaves, then add grapes and pecans.
To serve, drizzle olive oil and the remaining ¼ of balsamic maple glaze over the rocket, grapes and pecans.
You can use other types of cheese with this salad such as mild blue cheese, brie, grilled halloumi or Spanish manchego. The rocket pear salad will match well with many varieties of cheese.
If beurre bosc pears are not available, you can substitute with Anjou or a firm William Bartlett pear.
The balsamic maple glazed pears itself makes a wonderful dessert. Serve with good quality vanilla ice cream or a dollop of crème fraîche.