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.
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.
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.
from Everyday Dining with Wine