1/4cup Berrtolli® Gentile al Palato Extra Virgin Olive Oil or Extra Virgin Olive Oil
2 tablespoons balsalmic vinegar
1/2 teaspoon salt
Freshly ground Black Pepper
6 cups baby greens (spinach, arugula, and/or mesclun)
4 ripe juicy pears, peeled, cored, and sliced
3 ounces Parmesean cheese, shaved into long strips
1 basket (8 oz.) cherry tomatoes
1/2 cup pignoli (pine) nuts, toasted

In large bowl, blend olive oil, vinegar, salt and pepper. Toss greens with 1/2 of the dressing, then toss pears with remaining dressing. To serve, arrange greens on serving platter, then top with pears and cheese and sprinkle with pignoli nuts.

Wine Pairing: Maso Canali Pinot Grigio