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.
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