Roasted Pear & Hazelnut Salad

1. Pre-heat oven to 350°F. Prepare a baking sheet with parchment paper & spread out a few sprigs of fresh thyme &/or rosemary on the paper.
2. Peel the pears, then slice in half, and use a melon baller or spoon to remove seeds. With the flat side down, cut the pear downwards & at a slight diagonal to make several slices. Press down to "fan" the pear out.
3. Transfer the sliced pears to the baking sheet and place them on top of the herbs. Drizzle lightly w/ honey and season w/ salt & pepper. Roast pears until they are soft & slightly golden - about 25 minutes.
4. At the same time, toast hazelnuts in the oven until golden - about 5 minutes or until fragrant.
5. While the pears roast, prepare the dressing. Chop the shallot and let it sit in 1 tbsp of red wine vinegar for 5 minutes. Then add olive oil, honey, and salt and pepper to taste.
6. Assemble the rest of the salad ingredients in a bowl (saving a bit of the Parmesan for garnish). Toss with the dressing.
7. Once the pears are finished, carefully remove them from baking sheet, discarding the herbs, and place the pears on top of the salad. Garnish with the remaining Parmesan & serve!