Spinach, Pear, Walnut and Feta Salad

Ingredients

• 300 g fresh young leaf spinach
• 2 slices rye bread
• 4 tbsp butter
• Salt
• 2 ripe pears (e.g., Williams Christ)
• 1 tbsp lemon juice (for drizzling)
• 75 g coarsely chopped walnuts
• 1 tbsp powdered sugar
• 2 tbsp lemon juice
• pepper (ground)
• 4 tbsp Walnut oil
• 150 g Feta

Instructions

1. 1.

   Wash, rinse, dry spinach and pat it dry. Cut bread into small cubes and toast in a hot pan with 2 tbsp melted butter until golden brown. Remove, drain on paper towels and lightly salt. Wash pears, quarter them, remove cores and cut into slices. Immediately drizzle with lemon juice. Toast walnuts in a dry pan until golden brown, set aside, then melt remaining butter in the pan. Add pears, sauté briefly, dust with powdered sugar and allow to caramelize slightly.

2. 2.

   For the dressing whisk together lemon juice, salt and pepper, then fold in oil. Arrange spinach on plates, top with pears, sprinkle crumbled feta, croutons and walnuts. Drizzle with dressing before serving.