Pears with Pecorino and Honey

We had this dish in a little restaurant in Fiesole, a suburb of Florence on our trip to Italy. We have always remembered how great it was, and when I came across a similar recipe by Martha Stewart I knew it had to be immortalized in the cloud.

INGREDIENTS:
  • 6 ounces Pecorino Toscana Fresca
  • 2 Bosc pears, cored and sliced
  • Honey, for drizzling
  • 3 tablespoons roughly chopped skinned almonds
  • Freshly ground pepper
  • 2/3 cup arugula
YIELD: Serves 4
COURSE: Appetizers Tapas Meze
CUISINE: Italian
DIRECTIONS:
  1. Divide the arugula among the 4 plates.
  2. Slice the cheese thinly and also divide among the 4 plates. Scatter the nuts over the cheese.
  3. Place the pears in a fan at the side of the plate. Warm honey and drizzle over pears and cheese.
  4. Grind pepper over each plate, and serve.