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Pear carpaccio with arugula, endive, Gorgonzola, vin cotto and toasted pine nuts

6 servings
6 servings


  • 5 ripe red anjou pears
  • 5 cup loosely packed arugula, trimmed, washed and dried
  • 4 cup red or white endives, cut into long thin strips
  • 1/4 cup extra-virgin olive oil
  • 1 pound imported gorgonzola dolce cheese, cut into 1/2 x 1/2-inch cubes or 5 ounces crumbled gorgonzola cheese, domestic or imported
  • 1/3 cup toasted pine nuts
  • 5 teaspoon vin cotto, saba vinegar, or 25-year-old aged balsamic vinegar
  • Preparation

    Baking Directions:

    Note: You will need a Japanese mandoline or other adjustable manual slicer.

    Halve the pears lengthwise and remove core with a scoop or teaspoon.

    Using aJapanese thin blade knife or mandoline, slice pear halves very thinly into 1/8-inchthickness.

    Fan pear slices on dinner plates in a complete circle, leaving center ofplate open for salad.

    Add arugula and julienne endives to a bowl and drizzle with 3 tablespoons extra-virginolive oil and the juice of one lemon.

    Season with salt and pepper to taste and toss.

    Arrange a bouquet of greens in the center of each plate on top of space left wherepears did not overlap.

    Cut squares of Gorgonzola cubes and add 4 pieces toeach plate or sprinkle crumbled Gorgonzola on top of pear slices.

    Garnish with toastedpine nuts, then drizzle salad and pears with a little vin cotto or aged balsamic.