Roasted Pear and Potato Salad

Makes 4 servings

• 7 tbsp extra-virgin olive oil
• 1 1/2 lbs yellow-fleshed potatoes, such as Yukon gold, quartered lengthwise and cut crosswise into 1 inch pieces
• 1 lb Forelle or Bosc pears, cut into eighths lengthwise and cored
• 4 sprigs thyme, plus 1 tsp leaves
• Salt and pepper
• Grated peel and juice of 1 lemon
• 2 tbsp honey
• 2 tsp grainy mustard
• 1 bunch watercress, trimmed

1. Preheat the oven to 450°F.  In a large, ovenproof skillet, heat 3 tbsp olive oil over high heat.  Add potatoes, stir to coat and cook, stirring frequently, until lightly browned, about 8 minutes. 
2. Add the pears, thyme sprigs, 1 tsp salt and 1/2 tsp 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 tbsp 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.