Ingredients

1/2 cup balsamic vinegar
1/4 cup Chinese vinegar
2 Asian pears, peeled and julienned
1 lime, juiced
Fresh cracked black pepper
8 thin slices of Prosciutto di Parma
1/4 cup chive batons for garnish

Directions

In a non-reactive saucepan,
combine vinegars and simmer. Reduce by 60 to 70 percent until a syrupy consistency is
achieved. Keep in mind that the syrup will thicken as it cools. In a bowl, mix julienned
pears with lime juice and season with pepper. Using a sushi mat lay out one or two slices
of prosciutto. Lay the pear pieces across the bottom of the prosciutto. Roll very tightly.

PLATING

Drizzle some vinegar syrup on a plate in a zigzag pattern. Slice rolls like sushi and
garnish with chives and cracked peppercorns.