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. 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.
2. 2 Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
3. 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.
4. 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 per serving