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.

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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:
For the Garnish:

Directions

Instructions Checklist
  • 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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  • 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.

Cook's Notes:

You can use verjuice juice instead of white wine vinegar and honey.

To prevent your pears from browning, place them in salted water for 10 minutes (ratio 1 teaspoon salt for every 2 cups of water). You will be amazed at what a huge difference this will make. Then strain and rinse them just before making up your salad.

Nutrition Facts

310 calories; protein 5.4g; carbohydrates 31.4g; fat 21.2g; sodium 16.3mg. Full Nutrition
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