Ingredients
4
4 servings
- •¼ cup white wine vinegar
- •1 teaspoon honey, melted
- •3 tablespoons lemon juice
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon chopped fresh thyme
- •sea salt and cracked black pepper to taste
- •3 medium Bartlett pears, peeled
- •6 ounces baby arugula
- •½ cup chopped hazelnuts, divided
- •3 sprigs fresh thyme
Instructions
- Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
- Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
- Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
- Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 310
- Carbohydrate: 31g
- Fat: 21g
- Fiber: 9g
- Protein: 5g
- Sugar: 16g
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