Pears combined with a crumbly cheese and a vinaigrette reduction can elevate any salad, but when you poach the pears in port, it brings it to a whole new level.
No. 1 | In a medium saucepan, bring port, water and cinnamon to a boil. While waiting to boil peel the skin from the pears leaving the stems intact. Cut a small piece off the bottom to ensure they stand straight.
No. 2 | Reduce heat to simmer and place pears on their sides in poaching liquid, cover and cook for 25 minutes.
No. 3 | Turn pears and poach for an additional 25 minutes.
No. 4 | Remove pears and allow to cool.
No. 5 | Meanwhile in a small frying pan preheated to medium heat add olive oil, then shallots. Allow to cook for 1 minute and remove from heat. Add vinegar, 2 tbsp poaching liquid and mustard and stir to combine. Taste and season with salt and pepper.
No. 6 | In a large bowl toss arugula with the warm dressing.
No. 7 | Plate the arugula first, set pear on top and sprinkle with walnuts and cheese. Drizzle with additional dressing if desired.