Poached Pear, Walnut And Blue Cheese Salad With Pineapple-Red Wine Vinaigrette

Clean and take stem off spinach greens. Toast walnuts for 15 minutes at 350 degrees F.

Peel pears and core through the bottom but not all the way to the top. Slice a small slice off the bottom of each pear so it will sit up straight on a plate.

Combine wine, water, lemon zest, clove and cinnamon stick in a saucepan. Place pears in liquid. They must be completely immersed; if not, add more wine.

Bring to a boil and reduce heat to just below a simmer. Cook until the pear is tender but not too soft, 2 to 3 hours.

Remove pears from wine and cool. Cut pears in thin slices.

Combine oil, vinegar and juice in large bowl. Whisk, season to taste.

Combine salad greens toasted walnuts and toss with vinaigrette. Garnish with poached pears and bleu cheese.

NOTE: Poach the pears the same day that you plan to serve them. Something weird happens to the pears when refrigerated more than a day; the middle of the pears turn brown.

Recipe Source: The College of Agriculture and Technology at Cobleskill culinary program.