Pear, Parmigiano & Pine Nut Salad

Ingredients

• 1/4 cup Bertolli® Extra Virgin Olive Oil
• 2 Tbsp. balsamic vinegar
• 1/2 tsp. salt
• Freshly ground black pepper
• 6 cups baby greens (spinach, arugula and/or mesclun)
• 4 ripe juicy pears, peeled, cored and sliced
• 3 ounces Parmesan cheese, shaved into long strips
• 1/2 cup pignoli (pine) nuts, toasted

Directions

1. 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, cheese and pignoli.