Kale, pear and feta salad

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.

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