Warm Pear and Walnut Salad

Start by toasting the walnuts. This small step makes a huge difference, as it releases and intensifies the flavor. Simply spread them out on a baking sheet and bake them at 180 °C (356 °F) for around 8-10 minutes, or until lightly golden and fragrant.

Cut pears into thin slices. Here's a tip from my many times making this salad: leaving the skin on the pears adds a beautiful color contrast in the salad, so don't peel them!

In a big bowl, place rocket leaves which have been properly washed. Rocket leaves add a unique peppery note which splendidly counters the sweetness of the pairs. But remember, don't add them into the bowl while still wet, make sure they're properly drained to keep the salad from becoming soggy.

Add the sliced pears, toasted walnuts, and crumble in the feta cheese.

Now it's time for the dressing. Mix olive oil, lemon juice, salt, and pepper together in a cup. Whisk it until it emulsifies, which should be fairly quick; this will coat the salad ingredients evenly and elevate the overall taste.

Pour the dressing over the salad and gently toss until all ingredients are well coated. Don't pour all of the dressing at once, add gradually to avoid overdressing your salad.

Serve it immediately, to maintain the freshness and crispiness of the salad. While this salad can be refrigerated, I highly recommend serving it right away for optimum taste and texture.