Pear Carpaccio with Balsamic Vinegar

I rediscovered balsamic vinegar during a recent trip to Italy, where my family spent 2 weeks exploring the Tuscany Region. We rode thru the country via Trenitalia and we passed so many incredible-looking vineyards. We learned about wine and participated in a culinary class in Florence. However, while in Rome, I experienced what balsamic vinegar should taste like. I don’t think I ever tasted 15 to 25-year-aged balsamic vinegars in my life. The sweet and tangy tastes of each were spectacular. I could not and still have not stopped enjoying aged balsamic vinegar.



Pear Carpaccio with Balsamic Vinegar

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Craving something light and refreshing? This Pear Carpaccio salad with balsamic vinegar will hit the spot! It’s the perfect dish for a healthy and flavorful meal. By the way…depending on the sweetness of the balsamic vinegar you choose for this recipe, honey may or may not be needed to sweeten this salad. Enjoy!

  • Author: Jeannie Jacobs
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Cuisine: Italian


  • 3 ripe but slightly firm pears, washed but not peeled
  • 4 Tbsp balsamic vinegar of your choice
  • 1 Tbsp lemon Juice
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup olive oil
  • 2 cups of spring greens mixed with arugula
  • 4 oz of gorgonzola cheese
  • Salt & Pepper to taste
  • 12 Tbsp Honey(optional)


  1. Thinly slice the pears and lay them flat on a platter. Drizzle lemon juice over the pears.
  2. Place the spring greens /arugula over the pears, followed by the walnuts and Gorgonzola cheese.
  3. Whisk the balsamic vinegar and olive oil In a bowl. Add salt and pepper to taste. Taste the vinaigrette. If the vinaigrette is too tart add a little more olive oil and some honey. If the vinaigrette isn’t tangy enough, add more balsamic vinegar. If too tangy add honey and a little more olive oil until the taste of the vinaigrette is satisfactory.
  4. Drizzle the vinaigrette over the salad and enjoy!

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