Arugula salad with fennel, pears and figs

• 1 fennel bulb, top trimmed off and thinly sliced. Save the fronds, chopped roughly, for garnish in the salad.

• 1 tablespoon butter

• 4 dried figs, stemmed and cut in quarters

• 4 oz. (100 grams) green leaves, preferably arugula or spinach

• 2 oz. mild feta cheese, crumbled

• 1 large firm-ripe pear, such as Anjou, quartered, cored and thinly sliced lengthwise

• 4 tablespoons extra virgin olive oil

• 1 ½ tablespoons fresh squeezed lemon juice

• 1 ½ tablespoons finely chopped mixed herbs of parsley, mint and basil

• Salt and cracked pepper