1. Note: if you wish, line the salad plates with mixed greens. 2. Cut the apple and pear into thin matchsticks. 3. Place the fruit in a bowl and add the olive oil and lemon juice. Toss to coat. 4. Season with salt and pepper. 5. Divide the fruit mixture onto 4 salad plates. 6. Break the cheese into about 8-12 equal chunks. 7. For each salad plate, place 2-3 chunks of the Parmigiano-Reggiano cheese. 8. Garnish with the fresh basil. 9. Drizzle the vinegar around the cheese, then sprinkle salad lightly with cracked black pepper. 10. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
