Honey-Roasted Pear Salad with Thyme Verjus Dressing

Name: Honey-Roasted Pear Salad with Thyme Verjus Dressing
Total time: 1 h
Yield: 6 servings
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

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.

6 servings

1 hr

Published October 4, 2025

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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