Wild Boar & Pear Salad with Hazelnuts

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

Sear the Wild Boar

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

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

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

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