Recipe: Pear, Basil & Pecorino Toscano Salad

Pear & Pecorino Salad - from the book Olives & Oranges - as seen on linenlavenderlife.com

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!

Olives & Oranges Cover - recommended by l&l life - linenlavenderlife.com

Recipes & Secrets from Italy, Spain, Cypress & Beyond
by Sara Jenkins & Mindy Fox
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Beautiful photography by Alan Richardson

Olives & Oranges photographer Alan Richardson- as seen on linenlavenderlife.com

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  1. Pingback: Goat cheese with honey & a platter of figs - l&l life

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