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Ingredients

• 2/3 cup balsamic vinegar
• 1/4 cup dry red wine (such as Chianti)
• 1 tablespoon light brown sugar
• 1 medium bulb fennel, trimmed and cored
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 4 pears, such as Bosc or Anjou, cored and cut into 1/2-inch cubes
• 3 ounces crumbled blue cheese
• 1/4 teaspoon freshly ground black pepper

Description

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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