I had this dish at the Venetian, in Las Vegas. It was superb. Of course, it could have been the atmosphere — “outdoor” seating (the Venetian is designed as though you are outside along the streets of Venice), a live string trio, the Vegas vibe. But when I made it today at home, I knew the taste was true.

It’s the perfect summer dish. Sweet and salty and cool. Make it for yourself, perhaps with a salad, for lunch. Or serve it as a finger-food appetizer at a summer soirée.

I enjoyed it with a chilled glass of sauvignon blanc for lunch, savoring the contrast of flavors and textures: sweet, firm bosc pears; salty Parmesan and chewy prosciutto; and the honeyed drizzle of aged balsamic vinegar.

I’m not usually one to splurge on high-end ingredients, but this is one dish to indulge yourself. Besides, it’s an everything-in-moderation dish — a sliver of Parmesan, a drizzle of aged balsamic — where just a touch will do. And make sure you sit down and enjoy it s-l-o-w-l-y.

Recipe: Grilled Pears with Prosciutto and Parmesan
Serves 1 as an entree or 3-4 as an appetizer (makes 10 pieces)

1 firm bosc pear, cored and cut into ten equal chunks
10 pieces of shaved aged Parmesan cheese (about 2 oz)
10 long, narrow slices of prosciutto (about 2 oz)
2 Tbsp high-quality aged balsamic vinegar, such as this

Prepare grill on high to start. Brush each pear piece with 1 Tbsp of the balsamic vinegar. Carefully place on grill, making sure they don’t fall through the grates. Lower heat to medium. Grill pears for about two minutes. Remove from grill. Wrap each pear piece with a sliver of Parmesan then a slice of prosciutto. I found that one slice of prosciutto covered two pieces; I split each one vertically into two pieces. If you’re serving them as appetizers to a crowd, secure each piece with a toothpick, piercing through both sides of the prosciutto. Finally, drizzle the remaining balsamic vinegar over all pieces. Eat with your fingers or a toothpick, and enjoy with a chilled glass of Italian white wine.