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

Ingredients

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

Steps

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.
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.