Step 1: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, a pinch of salt, and a dash of black pepper until well combined. Stir in the 50g of toasted and roughly chopped hazelnuts. Set this dressing aside to allow the flavors to meld.
Step 2: Preheat your griddle pan over medium heat. Brush the cut sides of the 2 ripe pear halves with 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the pear halves cut-side down on the hot griddle. Cook for about 3-4 minutes, or until they develop beautiful golden grill marks. Flip the pears and cook for an additional 2-3 minutes, until they are tender but still retain a slight firmness.
Step 3: Remove the griddled pears from the pan and arrange them artfully on a serving platter. Evenly sprinkle 150g of crumbled soft goat’s cheese over the warm pears. Finally, generously drizzle the prepared hazelnut dressing over the entire dish. Garnish with fresh thyme or arugula if desired.