Ingredients
- 2 peeled Bartlett pears, cored and quartered
- Cooking spray
- 1/2 cup port or other sweet red wine
- 1 teaspoon sugar
- 1 tablespoon white wine vinegar
- 1 teaspoon walnut oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 cups trimmed arugula (about 8 ounces)
- 2 cups (1/2-inch) slices Belgian endive (about 1/2 pound)
- 1/4 cup (1 ounce) crumbled Roquefort or other blue cheese
- 2 tablespoons chopped walnuts, toasted
Description
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