2 crassane pears (or any juicy sweet ripe pears)
2 heads pink radicchio (can be substituted with chicory)
6 thin slices of lardo (can be substituted with prosciutto)
freshly ground black pepper
1 lemon (optional)
1. Cut the pears into quarters and cut out the core. Thinly slice the pears and arrange on each plate with care. Tear off the radicchio leaves and place over and under the pears to add depth and texture to the plate.
2. Peel off thin, elegant strips of lardo and drape them over the plate, twisting the strips as you place will add to the texture of the plate and give an added dimension. Finish off with a sharp grind of black pepper and if you want, a light squeeze of lemon to complement this sensational dish.