Honey-Roasted Pear Salad with Thyme Verjus Dressing
A sophisticated salad featuring honey-roasted Bartlett pears fanned out and served with mixed greens, blue cheese, and hazelnuts, all dressed in a fragrant thyme and verjus vinaigrette.
Ingredients
- •⅓ cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
- •⅓ cup grapeseed oil
- •1 large shallot
- •2 teaspoons fresh thyme leaves
- •3 bunches fresh thyme sprigs
- •4 whole Bartlett pears
- •¼ cup honey
- •1 head butter lettuce
- •4 ounces baby arugula
- •6 ounces blue cheese
- •½ cup hazelnuts
- •toasted
- •coarsely chopped
Cooking Instructions
- 1.
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
5 min
- 2.
Preheat oven to 400°F. Scatter thyme sprigs on rimmed 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 atop 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.
45 min
- 3.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
10 min
