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. For 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.
3. 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.
4. 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.