Parmigiano Regianno With Fruit And Aged Balsamic Food

FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR

Steps:

• In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
• Halve and core the pears, leaving the skins on.
• Slice each halve into long thin slivers.
• Drizzle with a little lemon juice to keep from turning brown.
• Fan out about 4 or 5 pieces of pears on each of six salad plates.
• At the base of the fan place a knob of cheese.
• Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

PARMIGIANO REGIANNO WITH FRUIT AND AGED BALSAMIC

Steps:

• Note: if you wish, line the salad plates with mixed greens.
• Cut the apple and pear into thin matchsticks.
• Place the fruit in a bowl and add the olive oil and lemon juice. Toss to coat.
• Season with salt and pepper.
• Divide the fruit mixture onto 4 salad plates.
• Break the cheese into about 8-12 equal chunks.
• For each salad plate, place 2-3 chunks of the Parmigiano-Reggiano cheese.
• Garnish with the fresh basil.
• Drizzle the vinegar around the cheese, then sprinkle salad lightly with cracked black pepper.
• Serve at room temperature.

PARMIGIANO-REGGIANO WITH BALSAMIC VINEGAR

Steps:

• With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.