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Pear Salad with Chiangbai Ants

['3 cups baby spinach, washed and dried', '2 crisp pears, peeled, cored, and sliced', '1/2 cup chopped red bell pepper', '2 tablespoons finely chopped shallot', '2 tablespoons balsamic vinegar', '1 cup shaved Asiago or Parmesan cheese', '4 tablespoons dried Changbai ants']

On four salad plates, arrange the spinach, adding a layer of pear slices to the heap.
Sprinkle the bell pepper and shallots over the pears. Splash each salad with about 1/2 tablespoon 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.

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