Pear, Fennel, and Blue Cheese Salad

Pear, Fennel, and Blue Cheese Salad


  • 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


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. 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. 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.

    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)

Nutritional Information

Calories per serving: 146
Fat per serving: 6g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 21g
Fiber per serving: 4g
Cholesterol per serving: 9mg
Iron per serving: 1mg
Sodium per serving: 235mg
Calcium per serving: 97mg
from Everyday Dining with Wine