Whole30® Pear and Arugula Salad

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. 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.

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.

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.