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!

Ingredients

• 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

Directions

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.