Prosciutto-Wrapped Pears with Parmigiano-Reggiano
&
Kirkland Signature/Arthur Schuman/Citterio
Quick
Easy
4 pears
Extra-virgin olive oil
1 12-ounce package Citterio
Balsamic vinegar
Prosciutto di Parma
Juice of 1 lemon
6-8 ounces Kirkland Signature
Chives, for garnish (optional)
Parmigiano-Reggiano cheese
Cut pears lengthwise into quarters and remove the seeds.
Wrap each pear quarter with 1 piece of prosciutto.
Arrange 4 prosciutto-wrapped pear quarters on each plate.
With a vegetable peeler, shave long shards of Parmigiano-Reggiano and
arrange around the pears. Drizzle with oil, vinegar and lemon juice. Garnish
with chives. Makes 4 servings.
