7 oz (200 g) feta cheese, thinly sliced (see note)

3 stalks celery, thinly sliced

1 Asian pear, seeded and diced

1/4 cup (40 g) diced dried apricots

1/4 cup (35 g) toasted pistachios, crushed

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) white wine vinegar

1 tbsp (15 ml) lemon juice

1/8 tsp seeded and chopped bird’s eye chili pepper

On a large plate, arrange the feta in a thin layer.

In a bowl, combine the remaining ingredients and lightly season with salt and pepper. Spoon over the feta and serve.

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