Recipe: Pear, Basil & Pecorino Toscano Salad

From the book Olives & Oranges page 82:

• 12 oz Pecorino Toscano cheese
• 4 ripe pears, cored and cut into eighths
• 1 cup packed fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Vin Santo vinegar or other high-quality mild white wine vinegar
• 1/4 teaspoon fleur de sel
  or other medium-coarse sea salt or more to-taste
• Coarse ground black pepper

Using the tip of a sharp paring knife, break cheese into irregular chunks about 1/2 inch in size. Place cheese, pear slices, basil leaves, oil, vinegar and salt in a large bowl and toss to combine. Season with pepper and more salt if needed.  Serve at once. (4 servings)

—So simple, yet so delicious!

Beautiful photography by Alan Richardson

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