Anjou Pear Salad with Walnuts and Pecorino Cheese

If you are looking for a delicious, nutritious and different salad to serve, look no further than our Anjou pear salad with walnuts and Pecorino cheese. With the sweetness of pears, the tang of aged Pecorino cheese and the slightly bitter protein-filled walnuts, this is the perfect dish to delight your taste buds and easy to make. On your next trip to Tuscany, be sure to plan a day to get out into the Tuscan countryside to a wonderful Pecorino cheese (http://www.theflorentine.net/food-wine/2012/06/pecorino-di-pienza/) farm for a tasting, the UNESCO World Heritage town of Pienza is a great place to start, but there are so many cheese farms to visit!

Anjou Pear Salad with Walnuts and Pecorino Recipe
4 servings

Ingredients
2 Anjou pears, ripened
200 g aged Pecorino cheese
80 g walnuts, shelled
1/2 lemon, juiced
Salt and pepper, to taste
Extra-virgin olive oil, as needed
Aged Balsamic Vinegar, as needed (optional)

Wash the pears, and cut in half. Remove the core and slice into wedges approximately .5cm thick. Place into medium-sized mixing bowl, and delicately season with lemon juice, extra-virgin olive oil, salt and pepper to taste. Next, cut Pecorino cheese into bite-sized pieces, add to same bowl with dressed pears. Set aside.

Toast the walnut pieces in non-stick frying pan or heavy-bottomed sauté pan over medium-low heat. Be careful not to burn the walnuts – and as soon as they start to brown remove immediately from heat. Cool walnuts for a few moments. When cooled, add to the same mixing bowl as the pears and cheese, and toss well to combine all ingredients. If desired, drizzle with Aged Balsamic vinegar. Place servings into individual dishes, and serve at room temperature. Fresh bread makes a wonderful accompaniment to this salad.