Parmigiano Regianno With Fruit and Aged Balsamic

1. 1

   Note: if you wish, line the salad plates with mixed greens.

2. 2

   Cut the apple and pear into thin matchsticks.

3. 3

   Place the fruit in a bowl and add the olive oil and lemon juice.

4. 4

   Toss to coat.

5. 5

   Season with salt and pepper.

6. 6

   Divide the fruit mixture onto 4 salad plates.

7. 7

   Break the cheese into about 8-12 equal chunks.

8. 8

   For each salad plate, place 2-3 chunks of the Parmigiano-Reggiano cheese.

9. 9

   Garnish with the fresh basil.

10. 10

    Drizzle the vinegar around the cheese, then sprinkle salad lightly with cracked black pepper.

11. 11

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.