- 2 cups diced pears
- 2 cups diced English cucumber
- 2 tablespoons balsamic vinegar (preferably aged)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons olive oil
- Salt and pepper
- 4 ounces Romano
- Romaine lettuce
Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving.
Spoon over crisp romaine lettuce.