Parmigiano Regianno With Fruit and Aged Balsamic |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Rick Tramonto's Osteria . Use the best quality ingredients you can afford. *Please* don't use that pre-grated cheese stuff. No, no! Ingredients:
1 granny smith apple, cored, unpeeled |
1 firm pear, cored, unpeeled |
1 tablespoon extra virgin olive oil |
1 tablespoon fresh lemon juice |
kosher salt and black pepper, to taste |
6 -8 ounces parmigiano-reggiano cheese |
1 tablespoon fresh basil, thinly sliced (fresh *only*!) |
1 tablespoon aged dark balsamic vinegar |
mixed greens (optional) |
Directions:
1. Note: if you wish, line the salad plates with mixed greens.
2. Cut the apple and pear into thin matchsticks.
3. Place the fruit in a bowl and add the olive oil and lemon juice. Toss to coat.
4. Season with salt and pepper.
5. Divide the fruit mixture onto 4 salad plates.
6. Break the cheese into about 8-12 equal chunks.
7. For each salad plate, place 2-3 chunks of the Parmigiano-Reggiano cheese.
8. Garnish with the fresh basil.
9. Drizzle the vinegar around the cheese, then sprinkle salad lightly with cracked black pepper.
10. Serve at room temperature.
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