Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Combine vinegar, wine and sugar in a heavy, large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 1/2 cup, about 20 minutes. Remove from heat and set aside to cool. Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk. Toss fennel with olive oil and salt to taste. 

To serve, spread a bed of fennel evenly on each of six salad plates. Quarter and core pears and arrange quarters on each plate. Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze. Serve immediately.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Blue Cheese Dressing

Recipe courtesy of Food Network Kitchen

Fast Blue Cheese Dressing

Recipe courtesy of Ree Drummond

Fried Buffalo Wings With Blue Cheese Dip

Recipe courtesy of Food Network Kitchen

Buffalo Cauliflower with Blue Cheese Sauce

Recipe courtesy of Food Network Kitchen

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Rib Eye Steak with Onion Blue Cheese Sauce

Recipe courtesy of Ree Drummond

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Rigatoni with Sausage & Fennel

Recipe courtesy of Ina Garten

Browse Reviews By Keyword