This recipe is inspired by Patricia Wells' Zucchini Carpaccio with Avocado and Pistachios. <br /> I was thinking, if not as flavorful by it self vegetable (sorry Zucchini) can be transformed to a great dish, so can a juicy and fragrant fruit as a Pear. <br />Here is a recipe I came up with. For the best texture try to buy pears that are neither fully ripe nor rock-hard; choose those that yield just slightly when pressed. Trimming 1/4- inch off the bottom of each pear allows them to stand up straight when cutting, making it easier to cut uniform slices. <br /> <br />I took one photo before adding cheese and then with the cheese shavings.

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