Pear Fennel And Blue Cheese Salad With Balsamic Glaze
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Combine vinegar, wine and sugar in a heavy, large saucepan
2
Bring to boil over medium heat, stirring to dissolve sugar
3
Boil until syrupy and reduced to 1/2 cup, about 20 minutes
4
Remove from heat and set aside to cool
5
Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk
6
Toss fennel with olive oil and salt to taste
7
To serve, spread a bed of fennel evenly on each of six salad plates
8
Quarter and core pears and arrange quarters on each plate
9
Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze
10
Serve immediately