Warm Cabbage, Fennel and Pear Salad
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Ingredients
- 2 firm medium pears
- 1/4 cup brandy or Cognac, optional
- 3 tablespoons olive oil
- 1 large fennel bulb, halved, cored and thinly sliced
- 4 cups shredded or thinly sliced cabbage
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 teaspoons honey or agave nectar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3/4 cup crumbled or sliced Gorgonzola cheese
- 1/2 cup chopped walnuts, toasted
