Poached Pear Salad With Blue Cheese And Champagne Vinaigrette - cooking recipe

Ingredients

1 (750 ml) bottle dry red wine
1 cup orange juice
1 cup sugar
2 tablespoons crystallized ginger, chopped
1 cinnamon stick, broken in half
4 bosc pears, firm, peeled, halved lengthwise, cored
1/4 cup shallot, minced (about 1 large)
3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil, extra-virgin
12 cups mixed baby greens (from two 5-ounce packages)
1 cup walnut pieces, toasted
1 cup blue cheese, crumbled (about 5 ounces)

Preparation

PEARS:
Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
Add pear halves, cut side down. Return syrup to boil.
Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Drain pears.
Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
Gently press on pear halves to fan slightly.
VINAIGRETTE AND SALAD:
Whisk shallot, vinegar, and mustard in small bowl to blend.
Gradually whisk in 1/2 cup oil.
Season vinaigrette to taste with salt and pepper.
DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Place greens in large bowl. Toss with enough vinaigrette to coat.
Mound greens on plates.
Arrange 1 pear half atop greens on each plate.
Sprinkle with walnuts and cheese.
Drizzle with more vinaigrette, if desired, and serve.