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Warm Fennel, Pear, and Cabbage Salad

Warm Fennel, Pear, and Cabbage Salad

 This refreshing crunchy salad makes an elegant side, but it's hearty enough to be an entree when paired with a crusty artisan bread.

We love it served warm or try it raw!



  • 2 firm medium pears
  • 3 tablespoons Herbs Provence Extra olive oil
  • 1 large fennel bulb, halved, cored and thinly sliced
  • 4 cups shredded or thinly sliced cabbage
  • 1/4 cup water
  • 3 tablespoons Pear White Balsamic Vinegar
  • 1 teaspoons honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled or sliced Gorgonzola cheese (about 4 ounces)
  • 1/2 cup chopped walnuts, toasted


  1. Peel and core pears; cut into 1/2-in. slices. Toss with 1 tablespoon of pear vinegar. Set pears aside.
  2. In a large skillet, heat oil over medium-high heat. Add fennel; sauté until crisp-tender, 2-3 minutes.
  3. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer.
  4. Add pears, water, vinegar, honey, salt, and pepper to skillet, gently combining ingredients. Cook until liquid evaporates, 6-8 minutes.
  5. Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts.
  6. Serve warm or at room temperature.
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