1 (15-oz) container whole-milk ricotta
2/3 cup local honey
1/2 tsp chopped fresh thyme
2 TBchopped fresh basil
2 TB chopped fresh mint
3 firm-ripe Anjou or Bosc pears, peeled if desired
1/3 cup pine nuts, lightly toasted
Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt.
Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices and gently press against a work surface to create a fan shape.
Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.