Arugula Salad with Port-Cooked Pears and Roquefort Cheese

Ingredients

• 8 ounces arugula trimmed
• 2  bartlett pears cored peeled quartered
• 2 cups belgian endive () ( 1/2 pound)
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup port sweet
• 1 ounce roquefort blue crumbled
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 1 teaspoon walnut oil 
• 2 tablespoons walnuts toasted chopped
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Arrange pears in a 13 x 9-inch baking dish coated with cooking spray; drizzle with port.
3. Sprinkle evenly with sugar. Cover and bake at 400 for 10 minutes. Uncover and bake an additional 15 minutes or until pears are almost tender. Cool completely; reserve 1 tablespoon liquid from pan. Thinly slice pears; set aside.
4. Combine reserved 1 tablespoon liquid, vinegar, oil, salt, and pepper, stirring with a whisk.
5. Combine sliced pears, arugula, and endive in a large bowl.
6. Drizzle vinegar mixture over arugula mixture; toss gently to coat. Arrange about 1 1/3 cups salad on each of 8 plates.
7. Sprinkle each serving with 1 1/2 teaspoons cheese and 3/4 teaspoon nuts.