Pear, Basil and Pecorino Toscano Salad

From the book "Olives and Oranges" page 82...(making use of those beautiful pears we just received for Christmas!):

12 oz Pecorino Toscano cheese

4 ripe pears, cored and cut into eighths

1 cup packed fresh basil leaves

1/4 cup extra-virgin olive oil

1 tablespoon Vin Santo vinegar or other high-quality mild white wine vinegar

1/4 teaspoon fleur de sel or other medium-coarse sea salt or more to-taste

Coarse ground black pepper

Using the tip of a sharp paring knife, break cheese into irregular chunks about 1/2 inch in size.

Place cheese, pear slices, basil leaves, oil, vinegar and salt in a large bowl and toss to combine.  Season with pepper and more salt if needed.  Serve at once.  (4 servings)

So easy and so delicious! 

linen & lavender

Olives & Oranges

Recipes & Secrets from Italy, Spain, Cypress & Beyond

by Sara Jenkins & Mindy Fox

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