A combination of freshness and crunch: tender baby spinach, juicy pears, crunchy walnuts, and the intense note of 24-month Vacche Bianche Parmesan. A refined appetizer or side dish that delights both the eyes and palate with authentic Italian ingredients.
Prepare the fruit and vegetables: Wash and dry the baby spinach.
Peel the pears and cut them into thin slices. Immediately drizzle with a little lemon juice to prevent browning.
Assemble the salad: In a large bowl, combine baby spinach, sliced pears, and coarsely broken walnuts.
Dress with extra virgin olive oil, the remaining lemon juice, salt, and pepper. Mix gently.
Gourmet plating: Distribute the salad onto plates, top generously with shavings of 24-month Vacche Bianche Parmesan, and, if desired, add another grind of black pepper.
Store in the refrigerator for up to 1 day (without dressing). Dress only at serving time to maintain freshness.
Italia, Emilia Romagna
| Energy (kcal) | 193.53 |
| Carbohydrates (g) | 5.03 |
| of which Sugars (g) | 4.25 |
| Fat (g) | 14.98 |
| of which Saturates (g) | 4.67 |
| Protein (g) | 8.63 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.13 |
