120 g /
Thin slices of San Daniele dry-cured ham
Small Nashi pears
Grana Padano cheese
2 spoonfuls /
Pecan nut kernels
EXTRA VIRGIN OLIVE OIL WITH CRANBERRY FLAVOURFind out more
Salt, black pepper
Wash the pears thoroughly with the skin on and slice them thinly lengthways with a mandoline slicer, without peeling them.
Place them in a bowl and sprinkle them with the lemon juice to stop them turning black.
Season the baby spinach in a bowl with 2 spoonfuls of Zucchi cranberry-flavoured oil and the rest of the lemon juice and a dash of salt and black pepper. Mix gently, taking care not to tear the leaves, and share over 4 soup plates.
Cut the Grana Padano cheese into thin flakes with a potato peeler. Assemble the dish by adding the cheese flakes, the slices of ham cut in half, the pear slices and a few pecan nut kernels to the salad. Complete with a dash of pepper and serve at once.
Barbara Toselli from Pane&Burro
Barbara Toselli, born in Milan but Roman by adoption, has been working professionally in the world of food for more than 10 years as a recipe creator, photographer and food stylist. She works for various cooking magazines, publishers and food industry firms and has published several cookery books.
In 2012 she launched her blog, Pane&Burro, a window on her world and above all on her kitchen, where she shares her home recipes in her trademark simple yet sophisticated style.