4 cups curly lettuce, washed well and chopped

1 cup Pereg Quinoa, rinsed well and cooked according to package directions

1 red apple, unpeeled, cubed small

1 firm pear, unpeeled, cubed small

1 stalk celery, thinly sliced

1/4 cup natural, unsweetened dried cranberries

1 and 1/2 tablespoons Tuscanini Apple Cider Vinegar

1 and 1/2 tablespoons maple syrup (organic preferred)

salt, to taste

pepper, to taste

1–2 teaspoons freshly squeezed lemon juice or Tuscanini Lemon Juice, or to taste (I like it tangier and add more)

3 tablespoons + 1 teaspoon Tuscanini Olive Oil

handful grated Ta’amti Feta Cheese, for garnish (optional)

generous handful roasted crushed hazelnuts (known as bres in Israel)