• 2 very ripe Bartlett pears (½ pear per serving)
• 2 cups red wine
• ¾ cup water
• 1 tbsp sugar
• ½ tsp whole black peppercorns
• ½ tsp whole cloves
• ½ tsp allspice
• 2 bay leaves

Salad

• 1 large head frisée, quartered
• ½ cup toasted walnuts*
• drizzle of olive oil
• pinch of kosher salt
• pinch & black pepper
• gorgonzola cheese, sliced into triangles

Special Equipment

• wax paper or parchment paper (to keep pears submerged while poaching)

Prep & Poach Pears

1. Peel pears and slice in half. Remove seeds with a small spoon, and core with a paring knife
2. Add pears to a medium saucepan with wine, water, peppercorns, cloves, allspice and bay leaves
3. Bring to a slow simmer over medium heat. The pears should be submerged in the liquid.  It helps to keep the pears submerged by pressing a small piece of wax paper or parchment paper atop the liquid and allowing it to stay during the cooking process
4. Simmer 15-20 minutes until pears are soft but not overcooked
5. Remove from heat and allow pears to cool in the liquid

*Toast Walnuts (not demonstrated in video

1. Preheat oven to 350-400º
2. Spread walnuts on baking sheet and toast for 5-7 minutes. Allow to cool

Make Red Wine Glaze

1. Drain about 1 cup of the cooled red wine poaching liquid into a small sauté pan on medium-high heat
2. Add sugar and reduce until syrupy, about 3-4 minutes. Set aside to cool

Assemble Salad

1. To plate, toss each quarter of a head of frisée with a drizzle of olive oil, a drizzle of the cooled spiced wine reduction and a dash of salt and pepper
2. Top with triangles of gorgonzola cheese and sprinkle with toasted walnuts
3. Cut each pear half in half once again, and make scores in the bottom portion of the pear, creating a fanned effect. Place atop salad and drizzle with additional spiced wine glaze