• 2 ripe pears (Bartlett, Bosc, or Anjou)
• 4 cups mixed salad greens (arugula, spinach, or mesclun mix)
• ¹⁄₂ cup toasted hazelnuts (roughly chopped)
• 100 g goat cheese or blue cheese, crumbled (3–4 oz)
• 1 small fennel bulb, shaved thin (or substitute celery)
• 2 chicken breasts, sliced thin grilled (optional)

Dressing

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar (or white wine vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt & cracked black pepper, to taste