Heat a griddle pan until smoking.
Griddle the pear quarters for one minute on each side and set aside.
Griddle the ciabatta slices for one minute on each side and set aside.
Finely dice two of the griddled pear quarters.
Mix the spinach, coriander, croutons, and diced pear in a large bowl.
Dress the salad with olive oil, salt, and pepper.
Sauté the onion and garlic in olive oil for one minute.
Add brown sugar and cherry tomatoes and cook for one additional minute.
Stir in white wine vinegar and simmer for five minutes to reduce.
Plating the salad with the remaining pear and ciabatta, serving the chutney on the side.