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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