The three ingredient plate that makes people ask where the vinegar came from.

Serves 4 · 10 minutes

You will need

• 1 ripe pear, such as Bosc or Comice
• 4 oz (115 g) Parmigiano Reggiano, in one piece
• 1 teaspoon Acetaia Malpighi Gold balsamic
• A small handful of walnuts, toasted (optional)
• Flaky salt and black pepper

Method

1. Break the Parmigiano into rough, bite size shards with the tip of a small knife. Shards hold the balsamic better than neat slices.
2. Core the pear and slice it thinly.
3. Arrange the pear and cheese on a plate and scatter over the walnuts, if using.
4. Drip the balsamic over the top, a drop or two per piece. Finish with a little flaky salt and black pepper and serve straight away.

Aged balsamic is a finishing vinegar. Keep it away from the heat and use it in drops, not splashes.

Made with: Acetaia Malpighi Gold Balsamic Vinegar of Modena IGP