Roasted pear and potato salad

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 eigths lengthwise and cored
4 sprig thymes, plus 1 teaspoon leaves
salt and pepper
grated peel and juice of one lemon
2 Tablespoons honey
2 teaspoons grainy mustard
1 bunch watercress, trimmed
Preheat the oven to 450F 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.

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, 12-15 minutes.

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.

Remove the skillet from the ovcn 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.

Spoon the pears and potatoes over the watercress and drizzle remaining  dressing over the greens.