MIXED BABY LEAVES WITH GRILLED PEAR, RASPBERRIES & FETA CHEESE
150 g mixed baby leaves
125 g raspberries
100 g feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper
Whisk the ingredients for the vinaigrette together. Season with salt and pepper.
Rinse the baby leaves thoroughly and run in a salad spinner. Arrange in a bowl or on a serving dish.
Slice the pears into 1 cm slices, turn in olive oil, and grill for a few minutes on each side on a grill or grill pan.
Arrange the grilled pears on the baby leaves, sprinkle with raspberries and feta cheese and top with the vinaigrette immediately before serving.