Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.28 Kcal (801 kJ) | ||
| Calories from fat | 59.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 10% | |
|---|---|---|---|
| Cholesterol | 10.63mg | 4% | |
| Sodium | 315mg | 13% | |
| Potassium | 383.16mg | 8% | |
| Total Carbs | 27.58g | 9% | |
| Sugars | 17.93g | 72% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 114.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 89.18 Kcal (373 kJ) | ||
| Calories from fat | 27.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 10% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 4% | |
| Sodium | 146.87mg | 13% | |
| Potassium | 178.65mg | 8% | |
| Total Carbs | 12.86g | 9% | |
| Sugars | 8.36g | 72% | |
| Dietary Fiber | 2.22g | 19% | |
| Protein | 1.57g | 7% | |
| Vitamin C | 4.4mg | 16% | |
| Iron | 0.3mg | 4% | |
| Calcium | 53.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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