A combination of freshness and crunch: tender spinach, juicy pears, crunchy walnuts, and the intense flavor of 24-month aged Parmigiano Vacche Bianche. A refined appetizer or side dish that captivates the eyes and palate with authentic Italian ingredients.
Prepare the fruits and vegetables: Wash and dry the spinach.
Peel the pears and slice them thinly. Drizzle with a little lemon juice immediately to prevent browning.
Compose the salad: In a large bowl, combine spinach, sliced pears, and coarsely broken walnuts.
Dress with extra virgin olive oil, the remaining lemon juice, salt, and pepper. Gently mix.
Gourmet plating: Distribute the salad onto plates, finish with generous shavings of 24-month aged Parmigiano Vacche Bianche and, if you like, a touch more freshly ground black pepper.
In the refrigerator for a maximum of 1 day (without dressing). Dress only at the time of serving to maintain freshness.
Italy, 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 |
