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.
More From Health
- Calories: 146
- Fat: 6g
- Saturated fat: 3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.0g
- Protein: 3g
- Carbohydrate: 21g
- Fiber: 4g
- Cholesterol: 9mg
- Iron: 1mg
- Sodium: 235mg
- Calcium: 97mg
- 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.
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