This is an elegant seasonal salad presentation. The roasted shallots are simple to prepare and essential to the dish!

Dressing:
• 1/4 cup +tbsp Katz Kitchen Line Champagne Vinegar
• 1 tbsp Branches Range Wildflower or Citrus Blossom Honey
• 2 sprigs of fresh thyme, leaves removed and chopped finely
• 1/4 cup Fruity extra virgin olive oil (Katz Rock Hill Ranch is a good choice)
• Dash of salt and pepper to taste

Salad:
• 1 Ripe but firm pear (Bartlett, Comice or Bosc work well)
• 3 medium shallots, peeled whole
• 1/3 cup walnuts, lightly toasted
• 1 small fresh fennel bulb, split and thinly sliced
• 3 Belgian endive heads
• 4 very thinly sliced pieces of prosciutto
• 2 or 3 oz. Dry Jack cheese or Pecorino (not too salty!!)

Take a tablespoon of champagne vinegar and olive oil (if you have any Late Harvest Sauvignon Blanc Vinegar use a tablespoon as well) and pour over peeled shallots in a small ovenproof pan and toss to coat. Place in oven and roast for 30 minutes until softened. Remove, cool and slice thinly crosswise.

Combine honey, vinegar, thyme and salt and pepper to taste in bowl. Slowly whisk in oil and adjust seasoning. In another bowl, place separated endive leaves, walnuts, fennel and thinly sliced pear and toss with 3/4 of the dressing. Spoon the salad evenly onto plates. Gently pull each slice of prosciutto into thin pieces lengthwise, and drape on the center of salad. Scatter shallots and spoon the rest of the dressing. Finish with cheese very thinly sliced (works best with cheese planer) into shards and scattered on top.