Honey-Roasted Lamb and Pine Nut Salad

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Here, lamb chops are presented atop a salad that was inspired by the flavors of Sardinia. A perfect first course or a light main course. Makes 4 first-course or 2 main-course servings.

2 tablespoons honey
4 tablespoons extra-virgin olive oil
2 fresh thyme sprigs
Lamb roast

2 tablespoons red wine vinegar
1 tablespoon water
1/4 cup pine nuts, lightly toasted

6 cups salad greens (about 4 ounces)

Preheat oven to 425°F. Combine honey, 1 tablespoon oil, and thyme in heavy small saucepan. Stir over low heat until just warm. Remove from heat. Pour 2/3 of honey mixture into small bowl. Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl. Roast lamb 12 minutes; brush with remaining honey mixture from bowl. Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, time will vary depending on size of your roast. Transfer lamb to cutting board.

Meanwhile, add vinegar, 1 tablespoon water, and remaining 3 tablespoons oil to honey mixture in saucepan. Stir over low heat until just warm. Mix in nuts; discard thyme sprigs. Season with salt and pepper.

Cut lamb pieces. Divide salad greens among plates. Top each serving with lamb piece. Drizzle warm dressing over and serve warm.

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