Pear, Arugula and Chevre Salad with Pumpkin Seeds

  • ¼ cup extra virgin olive oil
  • 2 TB fresh lemon juice
  • 1 tsp honey or agave syrup
  • ½ tsp chopped fresh thyme
  • Sea salt and freshly ground pepper
  • 6 oz baby arugula
  • 1 ½ lbs (about 3) crisp pears
  • ½ cup salted roasted pumpkin seeds
  • 3 oz chevre, crumbled

Whisk together the olive oil, lemon juice, sweetener, and thyme. Season with salt and pepper to taste. Peel and core the pears. Using a mandolin slicer or a very sharp knife, thinly slice the pears into a large bowl. Add the arugula, pumpkin seeds and dressing, toss to combine. Top with the crumbled chevre and additional sea salt, if desired.

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