Instructions
Step 1
Halve and thinly slice the fennel bulb, then transfer to a medium bowl filled with ice water and set aside until you’re ready to assemble the salad.
Step 2
Make the dressing: To a small nonreactive skillet over medium-high heat, add the butter and cook, using a wooden spoon to occasionally scrape the milk solids up off the bottom, until the butter is very fragrant and the solids turn light golden brown, about 3 minutes. (Don’t walk away from the stove; butter can burn quickly.) Remove from the heat, swirling the pan until the butter stops sizzling, then carefully whisk in the lemon zest, lemon juice, and the honey. Season to taste with salt and white pepper.
Step 3
Make the salad: In a salad spinner, thoroughly dry the shaved fennel, then transfer to a large bowl. Add the pear, celery, celery leaves, pomegranate seeds, walnuts, and fennel fronds, followed by the warm dressing. Toss well, transfer to a platter, top with blue cheese, and serve.