
Honey-Roasted Pear Salad with Thyme Verjus Dressing
A delicious international dish. perfect for vegetarians. and gluten-free friendly. with rich, hearty flavors.
Total Time
262 min
Serves
4
Rating
0.0 (0)
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
Instructions
- 1
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- 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.
- 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.