Honey-Roasted Pear Salad with Thyme Verjus 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', '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']
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
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.
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