Directions:

STEP 1

The simplicity of this salad allows the sweetness of the pears and the earthy crunchiness of the Parmigiano Reggiano to shine. The crisp greens along with the unique taste of balsamic vinegar make this salad a winner every time.Mix the balsamic vinegar, honey and olive oil in a jar with a tight-fitting lid, and shake vigorously to blend the ingredients. Season to taste with salt and pepper.

STEP 2

Wash and dry the lettuce and divide it among four plates.

STEP 3

Peel, quarter and core the pears. (If you do this in advance, drizzle them with a little lemon juice to keep them from discoloring.) Slice one half pear per person and arrange over the salad greens.

STEP 4

Drizzle each plate with the balsamic honey vinaigrette. With a vegetable peeler, make shavings of Parmigiano Reggiano and scatter over the salad before serving.

SALAD

Pear and Parmigiano Reggiano Salad

  • 20 minutes

    PREP

  • 0 minutes

    COOK

  • 256

    Calories

Ripe pears and Parmigiano Reggiano® cheese create a classic combination that is often served for dessert. Here they come together in a pear and Parmigiano Reggiano salad, served over salad greens and drizzled with balsamic vinaigrette. The recipe for this pear and Parmigiano Reggiano salad calls for romaine lettuce, but you can use a mixture of lettuces such as romaine, baby spinach and arugula.

Ingredients:

2 tbsp. Balsamic Vinegar

2 tbsp. Honey (clear)

4 tbsp. Olive Oil

Salt to taste

Pepper to taste

1 Roman Lettuce

2 Pears

4 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
SALAD

Pear and Parmigiano Reggiano Salad

  • 20minutes

    PREP

  • 0minutes

    COOK

  • Parmigiano Reggiano

    Chef

Ripe pears and Parmigiano Reggiano® cheese create a classic combination that is often served for dessert. Here they come together in a pear and Parmigiano Reggiano salad, served over salad greens and drizzled with balsamic vinaigrette. The recipe for this pear and Parmigiano Reggiano salad calls for romaine lettuce, but you can use a mixture of lettuces such as romaine, baby spinach and arugula.

Directions:

STEP 1

The simplicity of this salad allows the sweetness of the pears and the earthy crunchiness of the Parmigiano Reggiano to shine. The crisp greens along with the unique taste of balsamic vinegar make this salad a winner every time.Mix the balsamic vinegar, honey and olive oil in a jar with a tight-fitting lid, and shake vigorously to blend the ingredients. Season to taste with salt and pepper.

STEP 2

Wash and dry the lettuce and divide it among four plates.

STEP 3

Peel, quarter and core the pears. (If you do this in advance, drizzle them with a little lemon juice to keep them from discoloring.) Slice one half pear per person and arrange over the salad greens.

STEP 4

Drizzle each plate with the balsamic honey vinaigrette. With a vegetable peeler, make shavings of Parmigiano Reggiano and scatter over the salad before serving.

Ingredients:

2 tbsp. Balsamic Vinegar

2 tbsp. Honey (clear)

4 tbsp. Olive Oil

Salt to taste

Pepper to taste

1 Roman Lettuce

2 Pears

4 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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