Warm Cabbage, Fennel & Pear Salad with Gorgonzola and Toasted Walnuts
Yield: 4 servings
2 fresh ripe firm pears
¼ cup Cognac or Brandy
3 tablespoons olive oil
1 large fennel bulb- halved, cored and thinly sliced
4 cups shredded or thinly sliced green cabbage (medium to medium large head)
Juice of 1 large lemon
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 teaspoons agave or honey
8 ounces Gorgonzola cheese (or blue cheese of choice)
½ cup chopped and toasted walnuts
Peel, core and slice pears into ½-inch slices. Toss pears with Cognac and set aside.
Heat olive oil in a large sauté pan over medium high heat, add fennel and sauté for 3 – 4 minutes. Add cabbage, gently toss with fennel and cook for another 2-3 minutes until both are tender, but not soft. The cabbage will wilt and cook quickly.
Add pears, lemon juice, salt, pepper, agave, and water to pan and gently folding all ingredients. Cook for approximately 1 minute until all liquids are absorbed. Remove from heat and divide among four plates.
Crumble half of the Gorgonzola and thinly slice the other half and divide both among the plates atop the cabbage and fennel. Top each plate with toasted walnuts. Serve warm or at room temperature.