Honey-Roasted Pear Salad with Thyme Verjus Dressing

Ingredients for Honey-Roasted Pear Salad with Thyme Verjus Dressing

• 80ml verjus or 45ml white grape juice and 2 tablespoons apple cider vinegar

• 80ml grapeseed oil

• 1 scalogno grande, tritato finemente

• 2 cucchiaini di foglie di timo fresco

• 3 bunches fresh thyme sprigs

• 4 ripe but firm Bartlett pears (about 1.1kg), halved, cored

• 1/4 cup honey

• 1 head of butter lettuce, coarsely torn

• 110g baby rocket

• 170g blue cheese, sliced or coarsely crumbled

• 80g hazelnuts, toasted, coarsely chopped

Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Preheat oven to 204°C. 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.

Combine lettuce and rocket in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

Avvertenza

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