ARUGOLA, PECORINO, PINE NUT AND PEAR SALAD INSALATA CON RUCOLA, PECORINO, PINOLI E PERE

INGREDIENTS: boiling water, 1 cup raisins, 3 tablespoons fresh lemon juice, 1 tablespoon ripe pears, peeled, cored and thinly sliced, 2 baby arugula, 5 oz. Kosher salt and freshly ground black pepper, to taste Pecorino Romano, 4 oz. pine nuts, toasted, 3 tablespoons balsamic vinegar, 1/4 cup olive oil, 1/2 cup

METHOD: Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with the pears in a bowl. Arrange arugula on four separate salad plates; season with salt and pepper. Top each plate with some of the pears and shave pecorino over the top of each salad; sprinkle with raisins and the pine nuts. Whisk balsamic, salt and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over each salad plate.

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