Roasted Pear and Potato Salad Vivian Jao   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 25 min 7 tablespoons extra-virgin olive oil 1 1/2 pounds yellow-fleshed potatoes, such as Yukon gold, quartered lengthwise and cut crosswise into 1-inch pieces 1 pound Forelle or Bosc pears, cut into eighths lengthwise and cored 4 sprigs thyme, plus 1 teaspoon leaves Salt and pepper Grated peel and juice of 1 lemon 2 tablespoons honey 2 teaspoons grainy mustard 1 bunch watercress, trimmed 1. Preheat the oven to 450°. In a large, ovenproof skillet, heat 3 tablespoons olive oil over high heat. Add the potatoes, stir to coat and cook, stirring frequently, until lightly browned, about 8 minutes. 2. Add the pears, thyme sprigs, 1 teaspoon salt and 1/2 teaspoon pepper to the potatoes; stir to combine. Transfer the skillet to the oven and roast, tossing halfway through, until the potatoes and pears are tender, 12 to 15 minutes. 3. Meanwhile, in a small bowl, whisk together the lemon juice, honey, mustard and the remaining 1/4 cup olive oil; season with salt and pepper and set aside. Place the watercress in a shallow bowl or on a platter and set aside. 4. Remove the skillet from the oven and discard the thyme sprigs. Sprinkle the lemon peel and thyme leaves over the roasted pears and potatoes. Drizzle 3 to 4 tablespoons dressing on top and toss. Season with salt and pepper. 5. Spoon the pears and potatoes over the watercress and drizzle the remaining dressing over the greens. Chicken and Pear Salad Slice cooked boneless chicken breast over Roasted Pear and Potato Salad.

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