Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Ingredients

Dressing

• 1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
• 1/3 cup grapeseed oil
• 1 large shallot, finely chopped
• 2 teaspoons fresh thyme leaves

Pears and salad

• 3 bunches fresh thyme sprigs
• 4 ripe but firm bartlett pears, halved, cored (about 2 1/2 pounds)
• 1/4 cup honey
• 1 head butter lettuce, coarsely torn
• 4 ounces baby rocket or arugula
• 6 ounces blue cheese, coarsely crumbled
• 1/2 cup hazelnuts, toasted, coarsely chopped

Directions

1. 1

   For the dressing:.

2. 2

   Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

3. 3

   For the pears and salad:.

4. 4

   Preheat oven to 200°C/400°F Scatter thyme sprigs on a baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.

5. 5

   To serve.

6. 6

   Combine lettuce and rocket/arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with the hazelnuts and fresh thyme.