Honey-roasted Pear Salad With Thyme And Verjus Dressing

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/3 cup verjus or 3 tablespoons grape juice and 2 tablespoons apple cider vinegar
• 1/3 cup grapeseed oil
• 1 large shallot, finely chopped
• 2 teaspoons fresh thyme leaves
• 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

Recipe

• 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 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 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.