Serves 4
180g Dried Pears
3/4 cup verjuice
1 ball fior di latte *
sea salt and pepper to taste
1/3 cup Extra Virgin Olive Oil
60g walnuts roasted
100g proscuitto
1 bunch rocket
1 teaspoon dijon mustard
Reconstitute pears in verjuice either overnight or in the microwave in a bowl, covered, for 4 minutes on defrost cycle.
Pull apart (do not cut) Fiori di Latte into approximately 18 pieces. Place into a small bowl with a little salt and two teaspoons of Extra Virgin Olive Oil.
Drain pears from Verjuice and dry. Reserve juices for vinaigrette dressing.
Heat a cast iron pan to hot and sear both sides of the pears. Drizzle with Extra Virgin Olive Oil, cool and cut in half.
In a bowl, toss together, Pears, Fiori di Latte, Walnuts, Proscuitto and Rocket.
Dress with two tablespoons of reserved juice, two tablespoons of Extra Virgin Olive Oil, one teaspoon of Dijon Mustard and salt and pepper.
* Fior di latte is a mozzarella made on cow’s milk rather than buffalo milk.
__small.png)
