Ingredients
Base recipe = 2 servings.
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- 170 g Bosc pear, peeled & halved
- 120 g balsamic vinegar (poaching & glaze)
- 85 g arugula
- 28 g Pecorino Toscano, shaved
- 16 g pistachios, crushed
- 10 g lemon juice
- 27 g extra-virgin olive oil (or pistachio oil to finish)
- Sea salt & freshly ground black pepper
🥕 Vegetarian
🚫🌾 Gluten-Free
🌰 Contains Nuts
Preparation
- Gently poach the peeled pear halves in simmering balsamic 6–8 minutes until just tender. Cool and reserve the balsamic as a glaze.
- Toss arugula with lemon juice, a pinch of salt/pepper, and half the oil.
- Slice the cooled pear. Arrange slices, mound the arugula, then add shaved Pecorino and pistachios.
- Finish with remaining oil and a light drizzle of the balsamic glaze. Serve immediately.
| Calories | 320 kcal |
| Total Fat | 22 g |
| Carbohydrates | 24 g |
| Protein | 8 g |
| Fiber | 5 g |
| Sodium | 340 mg |
| Sugars | 16 g |