Insalata di Rucola e Pere e Pecorino

[Margi Cintrano]

Originally, I had made this salad with Asiago, an Italian ewe cheese from the Friuli province. However, Fiore Sardo Pecorino or Spanish Manchego work well too, all being cured ewe milk cheeses.

12 cups of Rucola ( arugula ) loosely packed
4 pears cored, sliced in quarters and peeled
black pepper and salt
a touch of Rasberry vinegar or Balsamic Modena
Extra virgin olive oil

1) peel and core pears and slice in quarters
2) prepare an extra virgin olive oil vinaigrette
3) salt and pepper the leaves
4) place the slithers of sliced cheese or grated cheese on top with the pears

*** one can add: cherry tomato, black olives and / or another salad green like radicchio or endive for color variation

This is a simple lovely light salad

M.C.