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Categories:Viewed: 76 - Published at: 7 years ago
Ingredients
- 6 Bartlett or Anjou pears, washed, unpeeled
- 3 tablespoons best quality extra-virgin olive oil
- Coarse sea salt, to taste
- Zest of 1 medium lemon
- Zest of 1 small lime
- Juice of 1/2 lemon + juice of 1/2 lime
- 6 leaves fresh mint, chopped + more for garnish
- Wedge Parmigiano Reggiano cheese or Asiago, shaved
- Freshly ground black pepper, to taste
Method
- Start by zesting lemon and lime, reserve.
- In a small bowl whisk the juices of lemon and lime, wisk in the oil 1 tablespoon at a time, add chopped mint. Set a side for about 15 minutes; then strain thru a fine strainer.
- Place pears on work surface with their stems pointing up. Starting from the outside and working towards the core, slice pears 1/8 inch thick. Turn pears and repeat on opposite side.
- Arrange pears overlapping on a platter; drizzle with vinaigrette and season with salt, pepper and the lemon and lime zests.
- Garnish with Parmesan shavings, some more pepper and mint; serve.
