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)
|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|