Stracciatella With Pears And Speck
From 'Chef's Table'
For the Dish:
Drain the cheese overnight. Keep refrigerated.
Put the sliced pears in a bowl and dress with the red wine vinegar, ½ of the olive oil, thyme, sea salt and black pepper.
Divide the cheese amongst 4 plates and dress with the remaining olive oil, sea salt and black pepper.
Lay the dressed pears over the cheese followed by the speck. Garnish with the arugula.
More Info: Kids Friendly