I am wild for Carpaccio. I order it everywhere and I just love to make it for guests. Carpaccio fits right in with my personal mantra for dinner party hosting: <br />Make it easy, make it beautiful, make it special, and make it ahead if you can. Today's Carpaccio is adapted from a recipe in the food blog I admire most in the world: http://zencancook.com - Trust me, Zen really can cook and his plating and culinary aesthetic are some of the best in the blogosphere. I adapted Zen's recipe to my tastes and for increased ease of preparation by using toasted walnuts, a pre-packaged salad mix of frisee and arugula. I also incorporated one of my favorite ingredients - pear flavored balsamic vinegar, making it into an easy glaze that adds an extra flavor dimension to this lovely make ahead appetizer.

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