APPETIZER: Parmigiano-Reggiano with Balsamic and Pecans

½ lb. piece of Parmigiano-Reggiano Cheese
1 Tbsp. Grapes & Olives On Tap Pecan Praline Balsamic Vinegar, divided
Candied Pecans, chopped coarsely

With a small knife, break Parmigiano-Reggiano Cheese into bite-size chunks. Place on plate and drizzle with 1 ½ tsp. Pecan Praline Balsamic Vinegar. Let stand 15 minutes. Drizzle cheese with remaining 1 ½ tsp. Pecan Praline Balsamic Vinegar and sprinkle with chopped candied pecans. Serve.