Pear Carpaccio with Feta, Walnut Crunch and Smoked Salted Caramel

Ingredients:

• 4 ripe pears
• 5.3 oz (vegan) feta
• 1/2 cup walnuts
• 3 tbsp honey
• 1 tsp cinnamon
• 2 tsp dried oregano
• 2 tsp Neolea Smoked Sea Salt
• A handful of fresh mint leaves
• Juice and zest of 2 lemons
• 1 small red onion
• 2 tbsp Neolea Extra Virgin Olive Oil
• 2 tbsp water
• A few drops of Neolea Dark Balsamic Vinegar
• Edible flowers for decoration

Instructions:

1. Mix the walnuts with honey, cinnamon, and oregano. Roast in the oven at 350°F for 5-10 minutes until golden brown. Let cool and roughly chop.
2. Heat the honey with water over low heat until it begins to caramelize lightly (5-10 minutes). Stir in the smoked sea salt and mix well. Add 1 teaspoon of olive oil for extra smoothness, then let it cool.
3. Slice the pears thinly and toss with lemon zest and juice.
4. Cut the red onion into rings and crumble the feta.
5. Arrange the pear slices on plates. Top with red onion rings, crumbled feta, and the walnut crunch.
6. Drizzle lightly with the smoked salted caramel, Neolea Extra Virgin Olive Oil and a few drops of Neolea Dark Balsamic Vinegar.
7. Garnish with fresh mint leaves and edible flowers.

Extra Twist: Serve this dish with pita chips. Cut the pita into squares. Mix 1 tablespoon of Neolea EVOO with 1 tablespoon of Neolea Smoked Sea Salt and brush over the pita squares. Roast in the oven at 400°F for 5 minutes until crispy.