Place the slices of Prosciutto di San Daniele on a plate.
Peel, core and slice the pear and place on the prosciutto, topping it with the grated Grana Padano. Reduce the apple balsamic vinegar by 1/3 and whilst still warm add the same quantity of olive oil and stir.
Drizzle over the Prosciutto di San Daniele and pear and top with shavings of Grana Padano.