Ingredients
1/3
cup verjus or 3 tbsp white grape juice and 2 tbsp apple cider vinegar
1
large shallot, finely chopped
3
bunches fresh thyme sprigs
4
ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1
head of butter lettuce, coarsely torn
6
ounces blue cheese, sliced or coarsely crumbled
1/2
cup hazelnuts, toasted, coarsely chopped
Directions
2.
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
4.
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.
5.
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.
6.
Ingredient tip: Lane Crowther uses and Oregon blue cheese from Rogue Creamery, but other good choices are Point Reyes (from California\'s Marin county) or Maytag blue, which is sold in many markets.
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