Pear & Pecorino Mixed Green Salad

Pear and Pecorino work because each makes the other more distinct. The fruit is soft and sweet; the cheese is salty, firm and sharp. Mixed greens keep both from becoming too rich.

The pears are first coated with balsamic and a small amount of sweetener. That step seasons the fruit directly rather than asking the final dressing to do all the work.

Build the salad on individual plates if presentation matters. Thin cheese shavings, a little olive oil, black pepper and torn basil are enough to finish it without covering the pear.

Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon agave nectar or honey
• 3 ripe pears, sliced
• 3 cups mixed greens
• 3 tablespoons olive oil
• 1/2 cup Pecorino Romano shavings
• 1/4 teaspoon freshly ground pepper
• 1/4 cup fresh basil leaves, torn

Method

Mix the balsamic vinegar and agave or honey until smooth, then toss the pear slices in the mixture. Divide the greens among serving plates and arrange the pears on top. Drizzle with olive oil, scatter over the Pecorino, season with pepper and finish with basil.