Honey-Roasted Pear Salad With Thyme-Verjus Dressing | Oregonian Recipes

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 and cored
• 1/4 cup honey
• Salt and freshly ground black pepper
• 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 (see note)