Coarse pear and parmesan recipe
Some history
There is more than a thousand varieties of pears in the world !
In our mountain, we can vary the pleasure with more than ten different types : Docteur Guyot, Williams Blanche ou Rouge, Louise-Bonne, Doyenne du Comice, Conférence, Passe-Crassane, Martin-Sec, Packam’s, Alexandrine, Comice and Abatte.
Ingredients
- 4 hard pears
- 200g parmesan cheese
- 200g rocket salad
- 2dl olive oil
- 500ml balsamic vinegar
- salt, pepper
Preparation
Wash the rocket salad.
Prepare the vinaigrette mixing the vinegar, oil, salt and pepper only with a spoon.
Slice the pears and parmesan with a mandolin.
Serve and enjoy.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Arbois