Pera

Pear salad with arrugola, Tuscan pecorino cheese, pistachio, olive oil & balsamic glaze on poached pear.

The bosc pear is poached in balsamic vinegar and then cool it off. The arrugola is tossed with crushed pistachios nuts, shaved pecorino Toscano cheese and fresh julienne pear dressed with pistachios,olive oil served on the sliced balsamic poached pear.

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