Pear Salad with Chiangbai Ants

Ingredients for Pear Salad with Chiangbai Ants

• 3 cups baby spinach, washed and dried

• 2 crisp pears, peeled, cored, and sliced

• 80g chopped red pepper

• 2 tablespoons finely chopped shallot

• 2 tablespoons balsamic vinegar

• 240ml shaved Asiago or Parmesan cheese

• 60ml dried Changbai ants

On four salad plates, arrange the spinach, adding a layer of pear slices to the heap.

Sprinkle the pepper and shallots over the pears. Splash each salad with about 1/2 tablespoons of balsamic vinegar.

Add the shaved cheese to the salads and sprinkle the ants over the cheese.

Feeling antsy? Your salads are now ready to be served.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.