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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

from Everyday Dining with Wine

Nutrition Facts

146 calories; fat 6g; saturated fat 3g; mono fat 3g; poly fatg; protein 3g; carbohydrates 21g; fiber 4g; cholesterol 9mg; iron 1mg; sodium 235mg; calcium 97mg.