Poached Pear and Blue Cheese Salad Recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 cups fruity red wine, such as Zinfandel
• 1/2 cup water
• 3 tablespoons granulated sugar
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon kosher salt
• 2 whole cloves
• 1 medium dried bay leaf, 3-1/2-inch fresh rosemary sprig
• 2 medium firm Bosc pears
• 1 tablespoon poaching liquid
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon granulated sugar
• 1 tablespoon extra-virgin olive oil
• 5 cups mixed escarole and frisée, torn into bite-size pieces
• 1/2 cup walnuts, toasted and coarsely chopped
• 1 1/2 ounces piccante blue cheese, crumbled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the red wine, water, 3 tablespoons sugar, peppercorns, 1/2 teaspoon kosher salt, cloves, bay leaf and rosemary sprig in a saucepan. Heat over medium until steaming and the sugar dissolves.

2. Peel the pears, leaving stems on, and trim a thin slice off the bottom of each so they stand upright. Lower them into the liquid and cover with a lid or parchment so they stay submerged.

3. Reduce heat to low and simmer gently for 25 to 35 minutes, turning once, until a knife slides easily into the pears.

4. Remove the pears and set them aside. Let the poaching liquid cool for about 30 minutes, then measure out 1 tablespoon for the dressing.

5. Whisk the 1 tablespoon poaching liquid, red wine vinegar, 1/4 teaspoon sugar, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Slowly whisk in the olive oil, then taste and add more salt if needed.

6. Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant. Let cool, then chop coarsely if needed.

7. Halve each cooled pear lengthwise, scoop out the core, and slice the halves thinly.

8. Toss the escarole and frisée with about half the dressing, then season with salt and pepper to taste. Divide among plates, top with pear slices, walnuts and crumbled blue cheese, and drizzle with the remaining dressing.