Bosc pear salad with chopped walnuts and parmigiano-reggiano makes an excellent first course, light lunch and simple, healthy dessert. The combination of the sweet, coarse-textured Bosc pear halves and sultanas with chopped salted walnuts, balsamic vinegar, cracked black pepper and parimigiano-reggiano cheese makes this salad is both sweet and savory and is quite refreshing in the warm spring and summer months. Serve with a glass of champagne and a scoop of French vanilla ice cream for a decadent dessert.
Instructions
1. Put the sultanas in a small bowl and add enough warm water to cover them. Soak for 45 minutes and strain. Pat dry with disposable kitchen towels. Preheat the oven to 350 degrees Fahrenheit.
2. Place the salted walnuts on a baking sheet and cook in the oven for 5 to 7 minutes. Transfer to a small bowl to cool at room temperature or put the bowl in the refrigerator to cool the walnuts if you are in a hurry to serve the dish.
3. Mix the balsamic vinegar and virgin olive oil in a small mixing bowl with a whisk. Add kosher salt and cracked black pepper to taste. Set aside.
4. Peel the pears and cut them in half, removing the cores. Slice each pear half into eight sections. Put 10 sections on each plate and top with the sultanas and walnuts. Pour the vinaigrette mixture and sprinkle the shaved cheese over the top. Serve immediately.
Tags: balsamic vinegar, black pepper, cracked black, cracked black pepper, salted walnuts, small bowl, with chopped