Poached pear salad with blue cheese and champagne vinaigrette

Indulge in the exquisite flavors of poached pear salad. Savour the delightful blend of blue cheese and champagne vinaigrette in this culinary delight.

Ingredients:

• 750-ml bottle dry red wine
• cup orange juice
• cup sugar
• tablespoons chopped crystallized ginger
• cinnamon stick, broken in half
• firm Bosc pears, peeled, halved lengthwise, cored
• /4 cup minced shallot (about 1 large)
• tablespoons Champagne vinegar or white wine vinegar
• /2 teaspoon Dijon mustard
• /2 cup extra-virgin olive oil
• cups mixed baby greens (from two 5-ounce packages)
• cup walnut pieces, toasted
• cup crumbled blue cheese (about 140g)

Instructions:

1. Bring the initial 5 components to a boil in a large, wide saucepan over medium-high heat, stirring until the sugar is completely dissolved. Put the pear halves in, cut side down. Bring the syrup to a boil again. Lower the heat to medium-low; simmer without covering until the pears are soft, for about 20 to 25 minutes. Allow them to cool down completely. You can prepare this a day in advance. Cover and refrigerate it.
2. Remove the pears and slice each pear half lengthwise into thin pieces, leaving the top 1 inch intact (at the narrow end). Gently fan out the pear halves.
3. Mix shallot, vinegar, and mustard in a small bowl until well combined. Slowly add 1/2 cup oil while whisking. Season the vinaigrette with salt and pepper according to your taste. You can make this a day ahead. Cover and refrigerate it.
4. Put the greens in a large bowl. Mix them with enough vinaigrette to coat them evenly. Pile the greens on plates. Place one pear half on top of the greens on each plate. Sprinkle some walnuts and cheese on top. If preferred, drizzle some more vinaigrette and serve.

Summary:

• Calories: 4465 kcal
• Fat: 229 g
• Protein: 61 g
• Carbs: 431 g
• Potassium: 4264 mg
• Magnesium: 461 mg