Pear, Fennel, and Blue Cheese Salad

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.


6 servings (serving size: about 1 cup)

Nutritional Information

Calories 146
Fat 6 g
Satfat 3 g
Monofat 3 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 21 g
Fiber 4 g
Cholesterol 9 mg
Iron 1 mg
Sodium 235 mg
Calcium 97 mg


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


1. 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.

2. 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.

3. 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.