Poached Pear Salad With Blue Cheese And Champagne Vinaigrette

• 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)

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

red wine, orange juice, sugar, ginger, cinnamon, bosc pears, shallot, champagne vinegar, dijon mustard, olive oil, walnut, blue cheese

Taken from www.food.com/recipe/poached-pear-salad-with-blue-cheese-and-champagne-vinaigrette-435721 (may not work)