Style and Recipe Assistant: Hannah Schmitz
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.