Insalata di Pere e Pecorino (Pear and Pecorino Salad)

Ingredients

• 2 ripe pears, thinly sliced 2 ripe pears, thinly sliced
• 100g (3.5 oz) Pecorino cheese, shaved 100g (3.5 oz) Pecorino cheese, shaved
• 100g (3.5 oz) arugula 100g (3.5 oz) arugula
• 100g (3.5 oz) radicchio 100g (3.5 oz) radicchio
• 50g (1.8 oz) walnuts, toasted and roughly chopped 50g (1.8 oz) walnuts, toasted and roughly chopped
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 16g (Sugar: 9g)
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
2. 2.
   In a large salad bowl, combine the arugula and radicchio.
3. 3.
   Add the sliced pears and shaved Pecorino cheese to the bowl.
4. 4.
   Drizzle the vinaigrette over the salad and toss gently to coat.
5. 5.
   Sprinkle the toasted walnuts over the top.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Pears — Choose ripe but firm pears for the best texture in the salad.
• Pecorino cheese — Use a sharp and aged Pecorino cheese for a stronger flavor.
• Arugula and radicchio — Wash and dry the greens thoroughly before using to remove any dirt or grit.
• Walnuts — Toast the walnuts in a dry skillet over medium heat until fragrant, stirring frequently to prevent burning.
• Balsamic vinegar — Opt for a high-quality balsamic vinegar for the best flavor.

Tips & Tricks

• For added sweetness, you can sprinkle some dried cranberries or raisins over the salad.
• If you prefer a milder cheese, you can substitute Pecorino with Parmesan or Manchego.
• To make the salad more filling, you can add grilled chicken or shrimp.
• Adjust the amount of honey in the vinaigrette according to your taste preference.
• Serve the salad chilled for a refreshing experience.

Serving advice

Serve the Insalata di Pere e Pecorino as a starter before a main course or as a light lunch. It pairs well with crusty bread or a side of grilled vegetables.

Presentation advice

Arrange the sliced pears and shaved Pecorino cheese on top of the bed of greens for an attractive presentation. Sprinkle the toasted walnuts over the salad for added texture and visual appeal.