Pear Fennel and Blue Cheese Salad with Balsamic Glaze

  • Yield: 4 servings
Save Recipe

Ingredients

1 1/3 cups balsamic vinegar

1/2 cup dry white wine (such as chardonnay)

2 Tbs. packed light brown sugar

1 medium bulb fresh fennel, trimmed and cored

2 Tbs. extra virgin olive oil

Kosher salt

6 Royal Riviera pears

3 oz. Cambazzola or other good-quality blue cheese

black pepper

Directions

  1. 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. 
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pear and Blue Cheese Salad

Blue-Cheese-Pear-Pecan Salad

Watercress, Pear, and Blue Cheese Salad

Chicken Pear Salad with Blue Cheese

Roasted Pear and Blue Cheese Salad

Pear and Fennel Salad

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

Green Salad with Roasted Pears and Blue Cheese