Honey-Roasted Pear Salad with Thyme Verjus Dressing

PreparationFor dressing: Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. 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. 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.

PreparationFor dressing: Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. 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. 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.