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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • 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

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.
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