12 oz Pecorino Toscano or aged cheddar cheese (we used Pecorino Toscano)
4 ripe Bosc pears, cored and cut into eighths
1 cup packed fresh basil leaves, torn
1/4 cup extra-virgin olive oil
1 tbsp mild white wine vinegar or champagne vinegar (we used champagne)
1/4 tsp sea salt
coarsely ground black pepper
Using the tip of a sharp paring knife, break cheese into irregular chunks 1/2-inch in size.
Place cheese, pear slices, basil leaves, oil, vinegar, and salt in a large bowl and toss to combine. Season with pepper and more salt if needed. Serve at once.