- 1 ½ pounds fennel (1-2 bulbs), top fronds removed
- 1 shallot
- 2 tablespoons olive oil
- Salt and pepper
- 1 USA Pear, cored and diced
- 1 tablespoon white balsamic vinegar
- ¼ cup toasted, slivered almonds
- Parmesan cheese and thyme sprigs for garnish
Cut each fennel bulb in half, then in half again. Cut out the core from each quarter. Slice horizontally into strips. Set aside.
Cut the shallot in half and remove papery outer coating. Slice the shallot halves horizontally into strips about the same size as the fennel.
Heat a pan over medium heat and add the oil. Add the fennel and shallot and some salt and pepper.
Cook, stirring occasionally, about 15-20 minutes, until the mixture is starting to brown and caramelize. Add the diced pear and almonds and cook for about 5 more minutes.
Drizzle with the white balsamic vinegar and taste. Adjust salt, pepper, and balsamic as needed.
Serve in a large bowl. Garnish with the fresh thyme leaves and strips of Parmesan cheese, using a vegetable peeler to shave the cheese.
- Serving Size: 1 Cup
- Calories: 210
- Carbohydrate: 24g
- Dietary Fiber: 8g
- Protein: 6g
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