Pear Carpaccio With Lemon-Lime And Mint Vinaigrette

1. 1

   Start by zesting lemon and lime, reserve.

2. 2

   In a small bowl whisk the juices of lemon and lime, wisk in the oil 1 tablespoon at a time, add chopped mint. Set a side for about 15 minutes; then strain thru a fine strainer.

3. 3

   Place pears on work surface with their stems pointing up. Starting from the outside and working towards the core, slice pears 1/8 inch thick. Turn pears and repeat on opposite side.

4. 4

   Arrange pears overlapping on a platter; drizzle with vinaigrette and season with salt, pepper and the lemon and lime zests.

5. 5

   Garnish with Parmesan shavings, some more pepper and mint; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.