Ingredients for Parmigiano Regianno With Fruit And Aged Balsamic
- 1 medium apple
- 1 medium pear
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- salt and freshly ground black pepper, to taste
- 8 ounces Parmigiano Reggiano cheese
- 8-12 fresh basil leaves
- 4 teaspoons high-quality aged balsamic vinegar
- Mixed Greens
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How to Make Parmigiano Regianno With Fruit And Aged Balsamic
- Wash and thinly slice 1 medium apple (e.g., Honeycrisp or Fuji) and 1 medium pear (e.g., Bosc or Anjou) into matchsticks.
- In a medium bowl, gently combine the sliced apples and pears with 1 tablespoon extra virgin olive oil and 1 tablespoon fresh lemon juice.
- Toss gently to coat the fruit evenly.
- Season with a pinch of salt and freshly cracked black pepper to taste.
- Divide the fruit mixture evenly among 4 salad plates.
- Break 8 ounces of Parmigiano-Reggiano cheese into approximately 8-12 equal-sized chunks.
- Arrange 2-3 chunks of Parmigiano-Reggiano on each salad plate.
- Garnish each plate with 2-3 fresh basil leaves.
- Drizzle each salad generously with high-quality aged balsamic vinegar (approximately 1 teaspoon per plate).
- Finish with a light sprinkle of freshly cracked black pepper.
- Serve immediately at room temperature.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
30g
Fat
39g
Carbs
4g
