Honey-Roasted Pear Salad With Thyme And Verjus Dressing - cooking recipe

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

Preparation

For the dressing:.
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
For the pears and salad:.
Preheat oven to 200\u00b0C/400\u00b0F 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.
To serve.
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.