Pear, Turnip, And Pecorino Pepato Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 juicy pears, such as red bartlett or comice
  • 4 baby turnips (the size of a golf ball or smaller)
  • handful baby dandelion greens
  • fleur de sel
  • extra-virgin olive oil
  • juice of ½ lemon
  • 3½ ounce pecorino pepato cheese
Directions
  1. Quarter and core the pears. With a mandoline, slice the turnips very thin. Separate the dandelion leaves.
  2. Put the pear wedges, turnip slices, and dandelion leaves in a large bowl and gently toss with a pinch of fleur de sel, 2 tablespoons olive oil, and the lemon juice.
  3. Arrange the salad on four plates. Using a vegetable peeler, thinly shave the pecorino pepato over the salads. Finish with a drizzle of olive oil.