Avocado Carpaccio with Pears and Ricotta Salata
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Ingredients
- 1/4 cup sherry vinegar
- juice and grated zest of 1/2 orange
- 1/2 cup extra virgin olive oil
- 1 tsp. chopped fresh mint
- 1 tsp. chopped fresh chives
- Kosher salt and freshly ground black pepper
- 2 ripe avocados
- 2 cups assorted baby salad greens
- 2 ripe Forelle or Asian pears, cored and peeled
- 2/3 cup ricotta salata cheese
Details
Servings 4
Preparation
Step 1
In a small bowl, whisk together the vinegar, orange juice, and zest. Slowly whisk in the olive oil until the vinaigrette emulsifies. Stir in the mint and chives and season to taste with salt and pepper. Set aside.
Peel the avocados, remove the pits, and slice the fruit as thinly as possible. Shingle the slices on each of 4 serving plates.
Slice the pears as thinly as possible.
Put the greens in a small bowl add the pear slices. Dress with 1/4 cup of the vinaigrette and toss.
Pile the salad on top of the avocados and drizzle with a little more vinaigrette. Crumble the ricotta salata over the salad and serve.
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