Pears and pecorino are a classic combination, often served as an end to the meal.
In autumn, when pears are abundant, you can serve this salad as part of antipasto misto, or as a light starter. Make sure the pear is ripe, but still has a crunch to it.
Ingredients:
- 1 tablespoon red wine vinegar
- 4 tablespoons olive oil
- some salt
- 1 shallot, finely minced
- 200 g rucola
- 1 pear, cored and finely sliced
- 125 g pecorino, shaved into slivers
Mix the vinegar with the salt, and slowly add the olive oil. Beat till you get a dressing, and then add the shallot.
In a salad bowl, mix the rucola with the pear, add the dressing and mix thoroughly. Put the cheese on top of the salad and serve at once.
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