Pear Fennel and Blue Cheese Salad with Balsamic Glaze

1. 1

   Combine vinegar, wine and sugar in a heavy, large saucepan.

2. 2

   Bring to boil over medium heat, stirring to dissolve sugar.

3. 3

   Boil until syrupy and reduced to 1/2 cup, about 20 minutes.

4. 4

   Remove from heat and set aside to cool.

5. 5

   Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk.

6. 6

   Toss fennel with olive oil and salt to taste.

7. 7

   To serve, spread a bed of fennel evenly on each of six salad plates.

8. 8

   Quarter and core pears and arrange quarters on each plate.

9. 9

   Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.