Honey-Roasted Pear Salad with Thyme-Verjus Dressing

Name: Honey-Roasted Pear Salad with Thyme-Verjus Dressing
Yield: 8 Servings
Ingredients: 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; 3 bunches fresh thyme sprigs; 4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored; 1/4 cup honey; 1 head of butter lettuce, coarsely torn; 4 ounces baby arugula; 6 ounces blue cheese, sliced or coarsely crumbled; 1/2 cup hazelnuts, toasted, coarsely chopped

By Lane CrowtherPhotographer Gary Moss

September 30, 2005

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