Warm Cabbage, Fennel And Pear Salad

• 2 firm medium pears
• 1/4 cup brandy or Cognac, optional
• 3 tablespoons olive oil
• 1 large fennel bulb, halved, cored and thinly sliced
• 4 cups shredded or thinly sliced cabbage
• 1/4 cup water
• 3 tablespoons lemon juice
• 2 teaspoons honey or agave nectar
• 1 teaspoon kosher 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. If desired, toss with brand. Set pears aside.
2. In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes.
3. Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

pears, brandy, olive oil, fennel bulb, cabbage, water, lemon juice, honey, kosher salt, pepper, gorgonzola cheese, walnuts

Taken from www.tasteofhome.com/recipes/warm-cabbage-fennel-and-pear-salad/ (may not work)