Arugula salad, pear and provolone
Instructions
Peel the pears, remove the core and cut into small pieces.
Wash the arugula, centrifuge, mincing by hand and add pears in a bowl and add the diced provolone.
Season with an emulsion of oil, vinegar and salt.
Ingredients and dosing for 4 persons
- 4 small, ripe williams pears and sode
- 100 g of spicy provolone cheese
- 200 g of arugula salad
- 3 tablespoons of olive oil extra virgin
- Sea salt
- Apple cider vinegar