Name: Poached Pear Salad with Blue Cheese and Champagne Vinaigrette
Yield: 8 Servings
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)

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