Artichoke Bottom, Pear and Pecorino Romano Salad

Ingredients

• Salt and freshly ground black pepper, to taste
• 2 tablespoon flat-leaf Italian parsley, minced
• Juice of 1 lemon
• ¼ cup extra-virgin olive oil
• Romano cheese or parmesan cheese
• ½ cup small-diced pecorino
• 2 ribs celery, diced
• + 3 more ingredients
• • 6 canned artichoke bottoms, rinsed and diced
  • 1 bosc pear, unpeeled, cored and diced
  • 1 anjou or bartlett pear, unpeeled, cored and diced

Combine all ingredients in a nonreactive large bowl and stir well. Allow to marinate at least 10 minutes to marry flavors.

View full recipe at Spry Living