Pear, Fennel, and Blue Cheese Salad

Vegetarian
Gluten Free
Health score
5%
Pear, Fennel, and Blue Cheese Salad
45 min.
6
191kcal

Suggestions


Indulge in the delightful combination of flavors with our Pear, Fennel, and Blue Cheese Salad, a perfect addition to any meal or a refreshing standalone dish. This vegetarian and gluten-free salad is not only visually stunning but also a feast for the palate, making it an ideal choice for a side dish, antipasti, or a light snack.

The star ingredients—juicy pears, crisp fennel, and tangy blue cheese—come together in a harmonious blend that tantalizes the taste buds. The sweetness of the pears beautifully contrasts with the sharpness of the blue cheese, while the fennel adds a subtle anise flavor and a satisfying crunch. To elevate this dish further, a homemade balsamic glaze drizzled on top adds a rich, syrupy finish that ties all the elements together.

Ready in just 45 minutes, this salad serves six and is perfect for gatherings, dinner parties, or a cozy night in. With only 191 calories per serving, you can enjoy this gourmet experience without any guilt. Whether you’re looking to impress guests or simply treat yourself, this Pear, Fennel, and Blue Cheese Salad is sure to become a favorite in your culinary repertoire. Dive into this refreshing dish and savor the delightful medley of flavors!

Ingredients

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

Equipment

  • food processor
  • bowl
  • sauce pan
  • knife

Directions

  1. 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.
  2. Remove mixture from heat and set aside to cool.
  3. 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.
  4. Combine the fennel mixture, pear, and blue cheese in a large bowl, tossing to mix.
  5. Place about 1 cup of salad on each of 6 plates.
  6. Sprinkle with black pepper.
  7. Drizzle with glaze as desired.

Nutrition Facts

Calories191kcal
Protein8.66%
Fat31.57%
Carbs59.77%

Properties

Glycemic Index
31.79
Glycemic Load
8.53
Inflammation Score
-3
Nutrition Score
7.0665216951267%

Flavonoids

Cyanidin
2.44mg
Petunidin
0.33mg
Delphinidin
0.42mg
Malvidin
2.62mg
Peonidin
0.19mg
Catechin
1.09mg
Epigallocatechin
0.7mg
Epicatechin
5.53mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.2mg
Eriodictyol
0.42mg
Luteolin
0.01mg
Isorhamnetin
0.36mg
Myricetin
0.03mg
Quercetin
1.14mg

Nutrients percent of daily need

Calories:191.44kcal
9.57%
Fat:6.65g
10.23%
Saturated Fat:3.04g
18.97%
Carbohydrates:28.32g
9.44%
Net Carbohydrates:23.41g
8.51%
Sugar:19.35g
21.5%
Cholesterol:10.63mg
3.54%
Sodium:288.51mg
12.54%
Alcohol:1.05g
100%
Alcohol %:0.62%
100%
Protein:4.1g
8.2%
Vitamin K:31.59µg
30.09%
Fiber:4.91g
19.64%
Vitamin C:9.78mg
11.86%
Calcium:114.4mg
11.44%
Potassium:370.94mg
10.6%
Phosphorus:94.19mg
9.42%
Manganese:0.18mg
9.1%
Copper:0.14mg
6.91%
Folate:23.97µg
5.99%
Vitamin B2:0.1mg
5.74%
Magnesium:21.92mg
5.48%
Vitamin E:0.74mg
4.94%
Iron:0.78mg
4.35%
Zinc:0.6mg
3.99%
Vitamin B5:0.4mg
3.98%
Vitamin B6:0.08mg
3.87%
Vitamin A:190.54IU
3.81%
Selenium:2.48µg
3.54%
Vitamin B3:0.59mg
2.94%
Vitamin B12:0.17µg
2.88%
Vitamin B1:0.02mg
1.49%
Source:My Recipes