Fresh Pears With Parmigiano-Reggiano And Balsamic Vinegar

1. In a small bowl, vigorously whisk the vinegars and dark brown sugar together.

2. Halve and core the pears, leaving the skins on.

3. Slice each halve into long thin slivers.

4. Drizzle with a little lemon juice to keep from turning brown.

5. Fan out about 4 or 5 pieces of pears on each of six salad plates.

6. At the base of the fan place a knob of cheese.

7. Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

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Nutrient	Quantity
Total fats	0.0122 g
Protein	0.1133 g
Carbohydrates	4.0722 g
Energy	22.336 kCal
Water	33.679 g
Aspartic acid	0.0082 g
Calcium, Ca	6.1765 mg
Lutein + zeaxanthin	4.6375 g
Fiber, total dietary	0.2625 g
Carotene, beta	1.225 g
Niacin	0.0142 mg
Vitamin A, RAE	0.0875 g
Arginine	0.0008 g
Riboflavin	0.0024 mg
Glutamic acid	0.0024 g
Sodium, Na	4.9595 mg
Total lipid (fat)	0.0122 g
Manganese, Mn	0.0328 mg
Fructose	1.7478 g
Proline	0.0017 g
Sucrose	0.0228 g
Choline, total	0.4462 mg
Sugars, total	3.2268 g
Serine	0.0012 g
Vitamin B-6	0.0034 mg
Selenium, Se	0.0088 g
Ash	0.1151 g
Pantothenic acid	0.0046 mg
Phenylalanine	0.0009 g
Copper, Cu	0.0118 mg
Thiamin	0.001 mg
Methionine	0.0002 g
Iron, Fe	0.1988 mg
Carbohydrate, by difference	4.0722 g
Phosphorus, P	5.3695 mg
Folate, total	0.6125 g
Alanine	0.001 g
Valine	0.0013 g
Glycine	0.001 g
Glucose (dextrose)	1.451 g
Zinc, Zn	0.0287 mg
Isoleucine	0.0009 g
Leucine	0.0015 g
Vitamin A, IU	2.1 IU
Tryptophan	0.0001 g
Vitamin C, total ascorbic acid	0.5295 mg
Tyrosine	0.0001 g
Vitamin K (phylloquinone)	0.4288 g
Histidine	0.0001 g
Threonine	0.0009 g
Folate, food	0.6125 g
Cryptoxanthin, beta	0.0875 g
Vitamin E (alpha-tocopherol)	0.0105 mg
Magnesium, Mg	3.1285 mg
Lysine	0.0013 g
Potassium, K	34.4935 mg
Cystine	0.0001 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	0	0	0
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
red wine vinegar	1 tablespoon	2.831	0.0402	0
parmigiano reggiano cheese	3 piece	0	0	0
dark brown sugar	0.25 teaspoon	0	0	0
anjou pear	3	5.425	1.3072	0.0122