Michael Paley likes to play with fire at his new restaurant, Metropole, in Cincinnati, Ohio. The chef built a wood-burning oven and outfitted it with a plancha (a flattop-style Spanish grill) for an evenly hot surface used to char or roast most items on the menu, including steaks, foie gras, Roman cauliflower and even olives. In this salad, he finishes spiced, pickled pears on the plancha and pairs them with roasted beets, peppery watercress and goat cheese. In our adaptation, we blistered the pickled pears in a ripping-hot cast-iron pan to emulate Paley's signature singe.