To begin: Pick thyme leaves into a large mixing bowl and add approx. 20gm of extra virgin olive oil and set aside.
Cut the fennel into 2cm wedges and add to the mixing bowl. Cut the pears in half and remove the core. Cut each half into 4 pieces and add to the bowl with the fennel. Season the fennel and pears liberally with salt and toss well. Place the fennel and pears onto a large solid baking tray and then into a pre-heated oven combi setting 230 °C for 12 minutes.
For the dressing add the honey, mustard and vinegar to a small mixing bowl and whisk briefly to combine. Continue whisking and start adding the evoo in a slow steady stream, continue whisking until the dressing is thick and emulsified, check the seasoning of the dressing and once satisfied set aside.
Crumble the Roquefort cheese into small bite sized pieces and set aside in a small mixing bowl. Pick the parsley leaves and set aside in another bowl.
Once the fennel and pear has roasted for 12 minutes remove the tray from the oven and scatter the almonds over the tray. Return to the oven for a further 6-8 minutes (same temperature) until the almonds are toasted and the pear and fennel caramelised.
Once cooked remove the pear, fennel and almonds from the oven and toss through the parsley so it wilts slightly.
Place the salad on a large serving plate and scatter over the crumbled cheese, finish the salad with the honey mustard dressing drizzled over the top and serve.