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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Pear and Blue Cheese Salad

Recipe courtesy of Food Network Kitchen

Blue-Cheese-Pear-Pecan Salad

Recipe courtesy of Nancy Thomas

Watercress, Pear, and Blue Cheese Salad

Recipe courtesy of The Association of Junior Leagues International Inc.

Chicken Pear Salad with Blue Cheese

Roasted Pear and Blue Cheese Salad

Recipe courtesy of Food Network Kitchen

Composed Salad of Fennel, Oven-Dried Pears, and Maytag Blue Cheese

Recipe courtesy of Charlie Palmer

Green Salad with Roasted Pears and Blue Cheese

Recipe courtesy of Melissa d'Arabian

Pear and Fennel Salad

Recipe courtesy of Food Network Kitchen

Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories