- 3 ripe Anjou or Comice pears
- 1 tablespoon lemon juice
- 4 ounces Parmigiano-Reggiano cheese, in 1 piece
- 1 tablespoon good quality Balsamic vinegar
- Freshly ground black pepper
Halve and core the pears, slice each half into long, thin slivers. Drizzle the pears with the lemon juice. Fan out 4-5 pieces of pear on a salad plate. Using a vegetable peeler, "peel" thin slivers of cheese and sprinkle around the pears. Drizzle each with a little balsamic vinegar and serve. Garnish with black pepper.