Honey-Roasted Pear Salad

Autumn is fast-approaching. (Or at least we can pretend it is as we endure a few more days in the 90's.) So how about a salad that incorporates roasted fruit? And the dressing uses verjus, a tart grape juice made from unripe wine grapes. It's more wine-friendly than dressings made with vinegar. That makes this recipe the perfect pairing with a Pinot Noir. Try it and see if I'm not right....

Honey-Roasted Pear Salad with Thyme Verjus Dressing
Makes 8 servings.
From Bon Appetit magazine

Dressing
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

Pears and salad
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

To make dressing, whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

To prepare pears and salad, 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.

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.