Tuesday, May 31, 2011

Pear salad with walnuts, cheese, and balsamic

This was the first course to Saturday's dinner party. Thinly sliced pears (I used Forelle pears), with crumbled toasted walnuts, golden raisins, and grated grana padano cheese on top, with a very small drizzle of balsamic vinaigrette (good balsamic vinegar and olive oil mixed together). A beautiful light way to start the meal. I served with an inexpensive bubbly (with a raspberry in the champagne flute to class it up a little).

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