We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.
Ingredients
- 0.25 cups 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
Instructions
-
1
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.
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2
Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
-
3
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.
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4
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.
Nutrition Facts
Per serving
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