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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

Sweet Port Wine Infuses Pears With A Rich Flavor That Marries Well With The Pungent Cheese. Serve With Pork Tenderloin.

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