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Pear & Pecorino Mixed Green Salad My friend Gayle shared this simple and heavenly salad recipe with me. The saltiness of the cheese brings out the sweetness of the pears and the rich taste of the balsamic honey dressing. High quality ingredients are key to making this recipe as tasty as possible.
Bartlett red pears work best in this recipe. Using a vegetable peeler is a handy way to make cheese shavings.
2 tbsp balsamic vinegar 1 tsp Agave nectar (or honey) 3 ripe pears, sliced (see note) 3 cups mixed greens 3 tbsp olive oil
⁄2 cup Pecorino Romano cheese shavings (see note) 1 ⁄4 tsp freshly ground pepper 1 ⁄4 cup fresh basil leaves, torn into small pieces (for garnish) 1
In a medium bowl, combine balsamic vinegar and Agave nectar and mix until smooth. Add pears to bowl and toss until coated on all sides with mixture. On individual serving plates, divide mixed greens evenly. Arrange pear slices on each bed of greens. Drizzle oil over each salad and scatter cheese shavings. Season with pepper and garnish with basil. Makes 2–4 servings.
84 • The Modern Ayurvedic Cookbook