Salad with Roasted Pears and Verjus Dressing
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Verjus is the sour juice from unripe grapes. It is milder than vinegar and serves well as a base for dressings—unlike vinegar, it does not compete with the wine served at the table.
Ingredients
- Bartlett Pear - 4 pieces
- Blue Cheese - 6 oz
- Shallot - 1 head
- Eel - 1 bunch
- Arugula - 4.2 oz
- Hazelnut - 2.8 oz
- Honey - 2.1 oz
- Verjus - 2 fl oz
- Grapeseed Oil - 2 fl oz
- Thyme - 3½ bunches
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the dressing: mix verjus (you can substitute it with three tablespoons of grape juice and two tablespoons of apple cider vinegar), grapeseed oil, finely chopped shallot, and two teaspoons of thyme leaves. Whisk lightly, season with salt and pepper.
Step 2
Cut the pears (ripe but firm) in half lengthwise and remove the core. Place the halves on a cutting board cut side down, make longitudinal cuts about 1 cm apart, leaving 1.5 cm from the stem. Press down on the pear halves to fan them out without breaking.
Step 3
Arrange thyme sprigs on a baking sheet, and place the pear halves cut side down on top. Drizzle the pears with honey, sprinkle with salt and pepper, and roast at 392°F (about 400 degrees Fahrenheit) for fifteen minutes until they are soft. Let the pears cool on the baking sheet for at least half an hour.
Step 4
Toast and chop the nuts, and slice the blue cheese. Tear the lettuce by hand, mix it with the arugula, and drizzle with the dressing.
Step 5
Divide the salad among plates, placing a roasted pear half on each, and sprinkle with cheese and nuts.
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