This is a recipe that was inspired after I got my hands on the best honey ever
this summer and was also given a sample of sunflower oil from my friends at La Societe Orignal. This was what I came up with as a way to use honey and sunflower oil in the same dish, because those were the exciting new ingredients I procured that day. I’m still not sure where this idea came from, perhaps from ordering a pear, arugula and walnut salad on a Montreal patio and having the pear replaced with canned lychee(?). This is a really simple, and delicious salad to put together. The sauteed pears also pair very well with waffles and/or icecream (salted caramel was my pick).
Core and slice 1-2 medium ripe pears. Heat 1/2 tbsp butter in a small skillet. Add 1/2 tbsp of Classe Ouvriere honey (ordinary honey is alright too). Stir pear slices in butter and honey mixture and saute until lightly browned and softened.
Pear and Arugula Salad:
Organic baby arugula
1-2 sliced, sauteed pears,
drizzle of cold pressed sunflower oil
Place the desired amount of arugula (at least 2 large handfuls) onto a plate. Drizzle with sunflower oil. Top with sauteed pear slices and enjoy.