Slice the Pecorino thinly. Core and thinly slice the apple, place the slices in ice water with lemon for a few minutes, remove, and dry well. If you use a pear, it doesn’t need to go in water before being added to the salad.

Pour boiling water over the raisins, keep for 5 minutes, drain, and dry well.

Heat the pine nuts in a frying pan until brownish.

On a flat plate, layer Pecorino and apple slices, top with raisins and pine nuts, drizzle with balsamic vinegar and olive oil, and sprinkle lightly with pepper. Eat right away.