Wash the sharon fruits. Slice off a thin sliver from the top and bottom, then slice each fruit horizontally into 1/4-inch (6 mm) rounds. If seeds are present remove them. Set the slices on a plate to maintain shape.

Prepare vegetables and herbs

Thinly slice the cucumber and very thinly slice the red onion. Tear the mint leaves into small pieces. Place the mixed salad greens in a large salad bowl.

Toast walnuts (if not already toasted)

Heat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Remove to a plate to cool, then roughly chop.

Make dressing

In a small bowl or jar combine the lemon juice, white wine vinegar, honey, salt and black pepper. Whisk or shake to dissolve the honey and salt. Slowly drizzle in the extra-virgin olive oil while whisking (or add to jar and shake) until the dressing is emulsified and smooth. Taste and adjust seasoning — add an extra 1/2 tsp lemon or a pinch of salt if desired.

Assemble salad

Add the sliced cucumber, red onion, torn mint, half of the crumbled feta, and half of the toasted walnuts to the bowl with the greens. Pour about two-thirds of the dressing over the salad and toss gently to coat the leaves evenly. If the salad seems dry add the remaining dressing a little at a time until you reach the desired coating.

Plate and finish

Arrange the dressed salad on individual plates or a serving platter. Neatly fan the sharon fruit slices over the top. Sprinkle the remaining feta and walnuts over the salad. Finish with a small drizzle of olive oil and a light grind of fresh black pepper. Serve immediately.