- Place the juice of the lemon and the water in a non-reactive bowl. Core pears and cut in half, thinly slice with a very sharp knife or on the straight blade of a mandolin and lightly toss in the bowl with the lemon-water mixture.
- Clean and dry the Boston Bibb and pick out any discolored leaves. On a chilled dinner plate, place Bibb in a fan around the plate, pushing it down as flat as possible. Layer and fan the Asian pears in a circle over the Bibb leaving a nice green rim of the underlying lettuce showing.
- Place the micro greens in a separate bowl, add truffle oil and lightly toss.
- Arrange a nice bundle of greens in the center of each of the plates, with a spoon or a squeeze bottle drizzle the Modena vinegar over the pears, season with Maine Sea Salt and fresh ground pepper. With the blade of a box grater or a mandolin shave the cheese, arrange over the pears evenly and serve.