Pear, Fennel, and Blue Cheese Salad

Ingredients

• 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

Preparation

1. 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. 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. 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.