Pear, Frisee and Dill Salad

serves 4

6 tablespoons olive oil

2 tablespoons thyme leaves

1 tablespoon honey

2 tablespoons rice vinegar

1 tablespoon mirin

1/2 an orange, juice reserved

pinch of sea salt

1/2 pound frisee, roughly torn

1/2 teaspoon reserved zest from oranges

1/2 cup fresh dill, roughly torn

2 firm pears, sliced

In a medium skillet, heat olive oil until it begins to shimmer. Fry thyme leaves until crispy and cool on a towel lined plate. Reserve thyme infused olive oil in a bowl and set aside. In a medium bowl, whisk together the honey, vinegar, mirin, orange juice and pinch of salt. In a slow steady stream, whisk the thyme olive oil into the mixture until well combined.

In a large bowl, toss together the frisee, dill and pears. Drizzle with dressing and top with crispy thyme. Serve immediately.