Name: Pear Arugula Salad with Lemon Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: US
Ingredients: 1/4 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 freshly cracked black pepper, to taste; 3 medium Bartlett pears, peeled; 6 ounces baby arugula; 1/2 cup chopped hazelnuts, divided; 3 sprigs fresh thyme, for garnish

Elevate your salad game with this symphony of flavors and textures! Sweet pears, peppery arugula, and crunchy roasted hazelnuts unite in a vibrant, healthy dish. Drizzled with a bright, homemade vinaigrette, this salad is a guaranteed crowd-pleaser suitable for various dietary preferences.

Follow The Directions

01

Step

Craft the Vinaigrette (5 minutes): In a glass jar, whisk together the white wine vinegar and melted honey until well combined. Add the lemon juice, olive oil, chopped fresh thyme, sea salt, and pepper. Seal the jar tightly and shake vigorously until the dressing is emulsified and creamy.

02

Step

Prepare the Pears (10 minutes): Reserve half of one pear for garnish. Using a sharp knife or mandoline, thinly slice the remaining pears. This will ensure a delicate texture in your salad.

03

Step

Assemble the Salad (5 minutes): In a large mixing bowl, combine the baby arugula and sliced pears. Pour the vinaigrette over the mixture, then add half of the chopped hazelnuts. Season with additional salt and pepper to taste. Gently toss the salad until all the ingredients are evenly coated with the dressing. Taste and adjust seasonings as needed.

04

Step

Plate and Garnish (5 minutes): Thinly slice the reserved pear half and arrange the slices in an elegant fan pattern on your serving platter. Carefully mound the dressed salad on top of the pear fan. Sprinkle the remaining chopped hazelnuts and fresh thyme leaves over the salad for a final flourish. Serve immediately and enjoy the burst of flavors.

For an even richer flavor, toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes before chopping. This brings out their nutty aroma.
If you don't have fresh thyme on hand, you can substitute 1 teaspoon of dried thyme in the vinaigrette.
Feel free to experiment with different types of pears, such as Anjou or Bosc, depending on your preference and availability.
To keep the arugula crisp, wash and thoroughly dry it before adding it to the salad.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to shake it well before using.