For the lemon dressing

• Juice of 1 lemon  (about 3 tablespoons
• 1 teaspoon Dijon mustard
• 1-2 teaspoons of pure maple sugar
• 6 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
•  pinch of sea salt

To prepare the dressing, combine everything in a glass mason jar and shake well to emulsify. Adjust the flavor to your taste

For the salad

• Assorted baby kale, spinach, or chard, as desired
• 1/2 ripe pear sliced, per serving
• 1 oz. crumbled feta, per serving

To prepare the salad toss each serving of salad with 1-2 tablespoon of dressing and allow to marinate for about 10 minutes. top each serving  with pear and feta cheese and serve immediately.

A good variation of this would be to grill the pear.