Insalata di Pere e Montasio

















Recipe of the Month

Insalata di Pere e Montasio
(Pear and Montasio Salad)

The late Carnian chef Gianni Cosetti recommended garnishing this salad with walnuts or sesame seeds, although there is much creative variation to be found depending on available ingredients. For example, when I ordered this salad at Antica Trattoria Cooperativa in Tolmezzo, it came with a sprinkling of ground coriander. If Montasio fresco is not available, you may substitute fresh Asiago.

4 ounces arugula or mixed baby greens
1 tablespoon olive oil
2 ripe pears, peeled, cored, and sliced
1 cup shredded Montasio fresco
1/4 cup coarsely chopped walnuts

In a large bowl, toss the arugula with the olive oil. Season to taste with salt. Divide the arugula among serving plates. Top with the pear slices, Montasio cheese, and chopped walnuts.

Serves 4.