Honey-Roasted Pear Salad With Thyme And Verjus Dressing

• 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 4 ounces arugula
• 6 ounces blue cheese, coarsely crumbled
• 1/2 cup hazelnuts, toasted, coarsely chopped

1. For the dressing:.
2. Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
3. For the pears and salad:.
4. Preheat oven to 200u0b0C/400u0b0F 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. To serve.
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.

dressing, verjus, grapeseed oil, shallot, thyme, salad, thyme, bartlett pears, honey, butter, baby rocket, blue cheese, hazelnuts

Taken from www.food.com/recipe/honey-roasted-pear-salad-with-thyme-and-verjus-dressing-386007 (may not work)