• 2 ripe pears, sliced about 1/8 inch thick
  • 1 small fennel bulb, sliced paper thin (if possible use a mPearsandoline or grater)
  • squeeze of lemon juice
  • a handful of arugula or other baby salad greens
  • 1/4 cup or so of toasted walnuts
  • 1/4 cut or so of crumbled feta
  • a few mint leaves
  • olive oil
  • salt


  • 1/4 cup olive oil
  • 1-2 tablespoons sherry vinegar (to taste)
  • 1/2 to 1 teaspoon dijon mustard (to taste)
  • 1/4 teaspoon honey (optional)
  • pinch red pepper flakes
  • salt & pepper


  1. Thinly slice fennel into a small bowl. Drizzle a tiny bit of olive oil, lemon and sprinkle salt. Toss and set aside (I find that marinating the fennel like this for a few minutes helps it become more tender).
  2. Whisk together the dressing components, taste and adjust to your liking. Set aside.
  3. In a larger bowl, toss together the pears, arugula, fennel, most of the feta, and most of the walnuts.
  4. Taste and adjust seasonings again. Assemble on a platter and top with the remaining feta, walnuts and mint leaves.