Prep Time: 5 minutes
Cook Time: 10 Minutes
Tags
Ingredients
1 Head Radicchio, washed and dried
2 Bosc pears, washed and dried
1 cup Parmigiano Reggiano, grated
1/2 cup mixed nuts, crushed
2 tbsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Honey
Salt and pepper to taste
Enjoy this delicious appetizer recipe from the Parmigiano Reggiano Consortium. Click here for more!
Preparation
1. Preheat oven to 400 ° F.
2. On a sheet pan lined with parchment paper, place a few heaped tablespoons of the grated Parmigiano with approx 2 inches of space between. Bake until melted and crisp, approx 5 minutes. Set aside to cool slightly.
3. Thinly slice the pears and grill on a non-stick grill pan until just soft with visible grill marks.
4. Prepare the vinaigrette by mixing the olive oil, apple cider vinegar, and honey together in a small bowl. Season to taste.
5. Arrange the pears, radicchio, and Parmigiano crisps in a shallow bowl and top with a drizzle of they vinaigrette and toasted nuts.
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