Instructions: * Toast on cookie sheet 5 min in 350* oven

Combine vinegar and thyme, gradually whisk in 1/2 cup of olive oil. Season with salt & pepper. Heat remaining 1 Tablespoon of oil in skillet over medium heat, add pears and sugar and saute until pears are tender about 8 min. Increase heat to high and saute until golden brown about 5 minutes longer. Divide salad greens among eight plates, arrange six pear slices on greens sprinkle with walnuts and Roquefort cheese and drizzle with dressing on top just before serving.

Marys

Note: I made a variation of this 2 years at Thanksgiving. I used apples instead of pears. The sugar was omitted. I changed the vinegar to NATURAL cider vinegar. This particular vinegar has a more pronounced apple taste. I used sunflower oil, but a lightly flavored olive oil would be OK. Next time I make this I think I will do the apple version and add some walnut oil to the dressing in place of some of the other oil.

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