Wash the rocket and dry it carefully. Peel the pears, cut them half way, remove the core of the pear and get small pieces.
Place a slice of rúcula on the individual plates, add the pear slices, the pieces divided into three and the husks of spicy Provolone Valpadana DOP.
Place 4 spoons of vinegar in a jar, add two pinches of salt, a generous pinch of pimiento and a spoonful of honey.
Emulsify well with half a teaspoon and pour the seasoning over the 4 portions. Get to the table.
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