Caramelized Fennel Salad with Gorgonzola Crostini

By LeeBoruchow

Even if you claim to hate Gorgonzola or blue cheese, just try this as-is.

Ingredients

• 4 tablespoons plus 4 tablespoons extra-virgin olive oil
• 2 heads fennel, fronds and core removed, cut into 1/4-inch batons
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 2 ripe pears, Bartlett or Comice, seed core removed and very thinly sliced
• 1 cup watercress, washed and spun dry
• Juice of 1/2 lemon
• 4 1-inch thick slices baguette, toasted and cooled
• 1/4 pound gorgonzola
• 4 shiso leaves, cut into chiffonade
• 4 tablespoons cherry vinegar

Details

Servings 4

Preparation

Step 1

• In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil until smoking and add the fennel. Cook, stirring regularly, until it is softened and golden brown, about 6 minutes. Sprinkle with sugar and salt and continue cooking until very soft, about 4 to 5 minutes. Remove the fennel from the pan and set aside to cool.

• Divide the pears evenly among four warmed dinner plates. In a small bowl, combine the fennel and watercress with the remaining olive oil, the lemon juice and salt and pepper to taste. Divide this mixture evenly among the plates, atop the pear slices. Smear a generous tablespoon of gorgozola across each slice of baguette and place one atop each salad. Sprinkle shiso chiffonade over each plate, drizzle each crostino with cherry vinegar, and serve.