Chef Holly Smith of Cafe Juanita - Kirkland, WA
Adapted by StarChefs
Yield: 4 Servings
- 2 large pears
- 1/3 – ½ cup pine nuts
- 1–2 teaspoons thyme, chopped
- Parmigiano Reggiano, peeled with vegetable peeler into thin
- 2 ounces white truffle oil
- Juice of 1 lemon
- Salt, to taste
Slice pears 1/8 - inch thick and place in mixing bowl with pine
nuts, thyme and cheese. Dress with truffle oil, lemon juice and
salt. Taste and adjust seasoning if necessary with salt or lemon.
Place on chilled plates, garnish with fresh curls of cheese and
drizzle with truffle oil.
Gallo of Sonoma 2000 Russian River Valley Laguna Vineyard Chardonnay