The fennel echoes the anise flavor in the Central Coast pinot; its acidity tempers the rich blue cheese. Serve the red wine glaze in a small cream pitcher for guests to drizzle on top. Prep: 15 minutes; Cook: 13 minutes.
2/3 cup balsamic vinegar
1/4 cup dry red wine (such as Chianti)
1 tablespoon light brown sugar
1 medium bulb fennel, trimmed and cored
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
4 pears, such as Bosc or Anjou, cored and cut into 1/2-inch cubes
3 ounces crumbled blue cheese
1/4 teaspoon freshly ground black pepper
How to Make It
To make glaze, combine the vinegar, wine, and sugar in a heavy, large saucepan. Bring mixture to a boil over medium heat. Boil until syrupy and reduced to 2 tablespoons, about 13 minutes. Remove mixture from heat and set aside to cool.
Slice the fennel bulb paper thin, using a sharp knife or a food processor fitted with a slicing disk. Toss fennel with olive oil and salt.
Combine the fennel mixture, pear, and blue cheese in a large bowl, tossing to mix. Place about 1 cup of salad on each of 6 plates. Sprinkle with black pepper. Drizzle with glaze as desired.
from Everyday Dining with Wine
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.