An appetizer that is as tasty as it is simple. Ingredients: 2 pears 2 small zucchini 1/2 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1/4 pound Fontina 1/4 pound Parmigiano-Reggiano 1/4 pound walnuts, chopped Arugula leaves, for garnish ....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Pears, Cheese and Walnuts
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