1. Heat a skillet over medium to medium-high heat. Add butter.

2. When butter is melted, lay pear wedges, cut edge down, in the skillet. (If you're using a smaller skillet, you may need to do the pears in 2 or 3 batches. Add additional butter if needed during frying.)

3. Fry until browned; turn each slice over and brown the other side as well. Remove skillet from heat. Remove slices from butter and set aside (can drain on paper towel if you wish).

4. Into the skillet (leave the browned butter remnants in the skillet), add olive oil, chopped onion, and balsamic vinegar. Whisk to combine.

5. Toss together the prepared Romaine lettuce, the almonds, and the feta cheese. Pour dressing over salad and toss to coat. (Depending on your tastes and the amount of lettuce used, you may not need quite all of the dressing.)

6. To serve, place tossed salad on plate. Lay pear wedges on top. Enjoy!