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
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2 firm medium pears
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1/4 cup brandy or Cognac, optional
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3 tablespoons olive oil
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1 large fennel bulb, halved, cored and thinly sliced
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4 cups shredded or thinly sliced cabbage
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1/4 cup water
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3 tablespoons lemon juice
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2 teaspoons honey or agave nectar
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1 teaspoon kosher salt
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1/2 teaspoon pepper
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3/4 cup crumbled or sliced Gorgonzola cheese
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1/2 cup chopped walnuts, toasted
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