- 1 small Asian pear, sliced thinly using a chef’s knife or and Benriner mandoline slicer
- 2 small dry-farmed tomatoes, sliced thinly using a chef’s knife
- Few rings of red onions, macerated in lemon juice
- 8 leaves of tender lemon verbena leaves
- Olive oil to taste
- Lemon juice to taste
- Kosher Salt and freshly ground black pepper to taste
Method:On a chilled plate, place the ingredient to your liking.
Season and dress to taste.
Serve at once.