Finely dice the onion and celery; slice the apple or onion, and cut the FETO into cubes. Sauté the onion and celery in oil. Add the FETO, garlic and the apple or pear and continue sautéing. Add the white wine and then the mustard and the capers. Lower the heat to a moderate setting. Pour in the soy cream and season to taste with salt and pepper.
Garnish with dill, parsley or chervil. Serve with rice or with mashed or boiled potatoes.
