Alley Fries With Balsamic Glaze Food

AIR-FRIED BRUSSELS SPROUTS WITH BALSAMIC-HONEY GLAZE AND FETA

Steps:

• Place Brussels sprouts in a medium bowl; toss with oil, salt, and cayenne. Place in an air fryer basket.
• Air fry until golden brown and crisp around the edges, 13 to 15 minutes.
• Meanwhile, whisk honey and balsamic vinegar together until smooth. Toss cooked sprouts in the glaze and sprinkle with feta cheese.

PEAR FENNEL AND BLUE CHEESE SALAD WITH BALSAMIC GLAZE

Steps:

• Combine vinegar, wine and sugar in a heavy, large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 1/2 cup, about 20 minutes. Remove from heat and set aside to cool. Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk. Toss fennel with olive oil and salt to taste.
• To serve, spread a bed of fennel evenly on each of six salad plates. Quarter and core pears and arrange quarters on each plate. Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze. Serve immediately.