This sophisticated salad features seared wild boar tenderloin served warm over greens, paired with sweet, ripe pears, toasted hazelnuts, and a light mustard-shallot vinaigrette. It’s a refined, rustic dish perfect for a cozy dinner or festive starter.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Salad
8ozwild boar tenderloin (or loin), trimmed and cut into medallions
2tbspolive oil, divided
Salt and black pepper, to taste
1tspfresh thyme leaves, finely chopped
4cupsmixed greens (arugula, frisée, baby spinach, or a blend)
1ripe but firm pear, thinly sliced (Bosc or Anjou preferred)
¼cuptoasted hazelnuts, roughly chopped
¼cupsmall red onion, thinly sliced or pickled
Optional cheese: shaved manchego, blue cheese, or goat cheese crumbles
For the Shallot-Mustard Vinaigrette
3tbspextra virgin olive oil
1 ½tbspwhite wine vinegar or champagne vinegar
1tspDijon mustard
1small shallot, very finely minced
1tsphoney
Salt & black pepper, to taste
Sear the Wild Boar
1
Remove wild boar from the fridge 20 minutes before cooking. Pat dry with paper towels.
Season generously with salt, pepper, and chopped thyme.
Heat 1 tbsp olive oil in a heavy skillet over medium-high heat.
Add boar medallions and sear for 2–3 minutes per side until browned on the outside and medium-rare inside (internal temp: 135°F).
Transfer to a cutting board and let rest for 5 minutes, then slice thinly across the grain.
Make the Vinaigrette
2
In a small bowl or jar, whisk together vinegar, mustard, honey, and minced shallot.
Slowly stream in the olive oil, whisking to emulsify.
Season with salt and pepper to taste.
Set aside while you prepare the salad.
Assemble the Salad
3
In a large bowl, lightly dress the greens with a spoonful of the vinaigrette.
Arrange on individual plates or a large serving platter.
Fan out pear slices across the greens, followed by sliced wild boar, toasted hazelnuts, and onion slices.
Add cheese if using, and finish with a final drizzle of vinaigrette.
Serving & Pairing Suggestions
4
Wine: Try a Rhône blend, Tempranillo, or Pinot Noir
Bread: Serve with slices of grilled sourdough or walnut bread
Seasonal Additions: Add roasted squash, pomegranate seeds, or pickled mustard seeds for variation
Ingredients
For the Salad
8ozwild boar tenderloin (or loin), trimmed and cut into medallions
2tbspolive oil, divided
Salt and black pepper, to taste
1tspfresh thyme leaves, finely chopped
4cupsmixed greens (arugula, frisée, baby spinach, or a blend)
1ripe but firm pear, thinly sliced (Bosc or Anjou preferred)
¼cuptoasted hazelnuts, roughly chopped
¼cupsmall red onion, thinly sliced or pickled
Optional cheese: shaved manchego, blue cheese, or goat cheese crumbles
For the Shallot-Mustard Vinaigrette
3tbspextra virgin olive oil
1 ½tbspwhite wine vinegar or champagne vinegar
1tspDijon mustard
1small shallot, very finely minced
1tsphoney
Salt & black pepper, to taste
Directions
Sear the Wild Boar
1
Remove wild boar from the fridge 20 minutes before cooking. Pat dry with paper towels.
Season generously with salt, pepper, and chopped thyme.
Heat 1 tbsp olive oil in a heavy skillet over medium-high heat.
Add boar medallions and sear for 2–3 minutes per side until browned on the outside and medium-rare inside (internal temp: 135°F).
Transfer to a cutting board and let rest for 5 minutes, then slice thinly across the grain.
Make the Vinaigrette
2
In a small bowl or jar, whisk together vinegar, mustard, honey, and minced shallot.
Slowly stream in the olive oil, whisking to emulsify.
Season with salt and pepper to taste.
Set aside while you prepare the salad.
Assemble the Salad
3
In a large bowl, lightly dress the greens with a spoonful of the vinaigrette.
Arrange on individual plates or a large serving platter.
Fan out pear slices across the greens, followed by sliced wild boar, toasted hazelnuts, and onion slices.
Add cheese if using, and finish with a final drizzle of vinaigrette.
Serving & Pairing Suggestions
4
Wine: Try a Rhône blend, Tempranillo, or Pinot Noir
Bread: Serve with slices of grilled sourdough or walnut bread
Seasonal Additions: Add roasted squash, pomegranate seeds, or pickled mustard seeds for variation
