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
Warm Cabbage, Fennel and Pear Salad Recipe photo by Taste of Home
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
Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside.
In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes.
Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
Test Kitchen Tips
If you choose not to use brandy or cognac, toss the pears in 1 tablespoon lemon juice to preserve their color and freshness.