Pear season is here and any variety will work for this dish. This is a great dish for a buffet or a plated first course or appetizer. A good ratio is 1/2 -1/3 pear and 1 – 1/12 ounce of cheese per person. Pears; to peel or not to peel? It’s really up to you. We like it both ways. We usually peel them half way ☺. This dish can be made in advance but not too far in advance as pears tend to darken somewhat quickly after peeling/slicing. The greatest challenge to making this dish an excellent one is to make it with pears that are perfectly ripe. Select them with care! Ok now to the details….
Slice the pears and mozzarella and arrange on plate/platter. Drizzle generously with Cinnamon Pear White Balsamic Vinegar and EVOO.
Sprinkle just a pinch of salt and some freshly ground black pepper.
Garnish with some roasted pecans and finish the dish with a bit of arugula or other green.
This Oil/Vinegar combination works just as well with chunks of Greek Feta and Crisp Sweet Apples.
Don’t forget the crusty bread!