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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Salad
8 oz wild boar tenderloin (or loin), trimmed and cut into medallions
2 tbsp olive oil, divided
Salt and black pepper, to taste
1 tsp fresh thyme leaves, finely chopped
4 cups mixed greens (arugula, frisée, baby spinach, or a blend)
1 ripe but firm pear, thinly sliced (Bosc or Anjou preferred)
¼ cup toasted hazelnuts, roughly chopped
¼ cup small red onion, thinly sliced or pickled
Optional cheese: shaved manchego, blue cheese, or goat cheese crumbles
For the Shallot-Mustard Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbsp white wine vinegar or champagne vinegar
1 tsp Dijon mustard
1 small shallot, very finely minced
1 tsp honey
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
8 oz wild boar tenderloin (or loin), trimmed and cut into medallions
2 tbsp olive oil, divided
Salt and black pepper, to taste
1 tsp fresh thyme leaves, finely chopped
4 cups mixed greens (arugula, frisée, baby spinach, or a blend)
1 ripe but firm pear, thinly sliced (Bosc or Anjou preferred)
¼ cup toasted hazelnuts, roughly chopped
¼ cup small red onion, thinly sliced or pickled
Optional cheese: shaved manchego, blue cheese, or goat cheese crumbles
For the Shallot-Mustard Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbsp white wine vinegar or champagne vinegar
1 tsp Dijon mustard
1 small shallot, very finely minced
1 tsp honey
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
Wild Boar & Pear Salad with Hazelnuts
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