This salad is fantastic to serve as a side for a dinner party. Equally lovely to have as a regular addition to the table while pears are in season, another salad that Inge loves, particularly the pears! The feta although lovely combined with the pear, can be left out for those with diary allergies or vegans.
2 pears (ideally soft)
2 baby gem lettuces or half a large iceberg lettuce
handful baby spinach leaves (optional)
50 gm feta (i use goats/sheeps feta where possible)
Juice of half a large lemon (about 1 1/2 Tbsp)
1 1/2 Tbsp maple syrup
1 Tbsp pure apple juice or water
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
Wash and core pears, then slice each half into 4 wedges. Place in pan and saute with maple syrup, lemon juice and apple juice or water. Allow to simmer turning pears over after a couple of minutes. Saute until pears are beginning of caramelise and most of the liquid in the pan has evaporated. Remove from heat and allow to cool. While these are cooking, wash and shred lettuce. Toss with spinach leaves if using and place in a serving bowl. Place cooled slices of pear onto lettuce and poor over any remaining thickened juices from the pan. Crumble feta over top. Lightly toast seeds in dry pan and sprinkle over salad. ENJOY.
Option - 1/2 a diced avocado is a lovely addition to this salad as well