Pear Carpaccio With Lemon-Lime And Mint Vinaigrette

• 6 Bartlett or Anjou pears, washed, unpeeled
• 3 tablespoons best quality extra-virgin olive oil
• Coarse sea salt, to taste
• Zest of 1 medium lemon
• Zest of 1 small lime
• Juice of 1/2 lemon + juice of 1/2 lime
• 6 leaves fresh mint, chopped + more for garnish
• Wedge Parmigiano Reggiano cheese or Asiago, shaved
• Freshly ground black pepper, to taste

1. Start by zesting lemon and lime, reserve.
2. In a small bowl whisk the juices of lemon and lime, wisk in the oil 1 tablespoon at a time, add chopped mint. Set a side for about 15 minutes; then strain thru a fine strainer.
3. Place pears on work surface with their stems pointing up. Starting from the outside and working towards the core, slice pears 1/8 inch thick. Turn pears and repeat on opposite side.
4. Arrange pears overlapping on a platter; drizzle with vinaigrette and season with salt, pepper and the lemon and lime zests.
5. Garnish with Parmesan shavings, some more pepper and mint; serve.

bartlett, olive oil, salt, lemon, lime, lemon , mint, cheese, freshly ground black pepper

Taken from food52.com/recipes/14398-pear-carpaccio-with-lemon-lime-and-mint-vinaigrette (may not work)