Time: 20 minutes
6 Bosc Pears, peeled and sliced
Extra Virgin Olive Oil
2 tablespoons Jomeis Fine Foods Organic Sweet Balsamic Reduction
4 procuitto slices
1 radicchio roughly cut with hands
1 tbs lemon juice
80g shaved parmesan
Garnish with extra cheese and basil
1. Add pears with olive oil and Sweet Balsamic Reduction to saucepan to caramelise for a few minutes.
2. Dry fry off the procuitto.
3. Assemble salad by adding radicchio, rocket, lemon juice and Sweet Balsamic Reduction to plater.
4. Add on top parmesan, procuitto and pears.
5. Drizzle a little extra Sweet Balsamic Reduction.
6. Serve with a little extra cheese and garnish with basil.
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