Butternut Squash and Apple Salad

For salad: Cut top portion of squash into 1/2-inch thick slices. For bottom portion, halve and seed before cutting into 1/2-inch thick slices. Cut apples crosswise into 1/2-inch slices.

Line a large shallow baking pan with foil. Arrange squash and apple slices in the prepared pan. In a small saucepan, melt butter; stir in brown sugar and thyme. Drizzle or brush over squash and apple slices.

Roast, uncovered, in a 425°F oven for 15 minutes. Remove pan from oven; transfer apple slices to a plate and keep warm. Return pan to oven. Roast squash for 5 to 10 minutes more or until tender. Or, grill squash and apple slices in a grill pan until tender (half at a time, if necessary), allowing 10 to 12 minutes for squash slices and 5 minutes for apple slices, turning once.

To serve, arrange salad greens on six plates. Stack the warm squash and apple slices over the greens. Drizzle with Chive Blossom Verjus Vinaigrette. Sprinkle with cheese. Garnish with chive blossoms. Serve immediately.

In a blender or food processor, combine verjus, chive, honey, garlic, salt and pepper. Cover and blend or process until combined. With blender or processor running, slowly add oil in a thin, steady stream (dressing will thicken as oil is added). Season to taste with salt and pepper. Place any remaining vinaigrette in a glass jar with a screw-top lid. Refrigerate up to 1 week. Shake well before serving.