Poached Pear and Blue Cheese Salad

Ingredients

• 0.3 teaspoon pepper black as needed freshly ground plus more
• 1 teaspoon peppercorns whole black
• 2 medium bosc pear firm
• 1.5 ounces cheese blue crumbled
• 1 medium bay leaves dried
• 5 cups salad leaves curly endive mixed
• 0.3 teaspoon granulated sugar 
• 1 teaspoon kosher salt as needed plus more
• 1 tablespoon liquid sweetener 
• 1 tablespoon olive oil extra virgin extra-virgin
• 2.5 cups red wine fruity such as zinfandel
• 1 tablespoon red wine vinegar 
• 3.5 inch rosemary leaves fresh
• 0.5 cup walnuts toasted coarsely chopped
• 0.5 cup water 

Equipment

• frying pan
• sauce pan
• knife
• mixing bowl

Directions

1. Combine all of the ingredients except the pears in a medium saucepan and bring to a boil over high heat, stirring until the sugar has completely dissolved, about 8 minutes. Meanwhile, peel the pears, leaving the stems intact.When the poaching liquid boils, reduce the heat to low and add the pears, laying them on their sides so that they are almost completely submerged. Turn the pears occasionally so that they cook evenly and poach until they just give way when pierced with a knife, about 5 minutes.
2. Remove the pan from the heat.Cool the pears in the poaching liquid for 20 minutes, rotate them, and leave for 20 minutes more.
3. Place the greens in a large mixing bowl, add the dressing, and toss to coat.Divide the greens among serving plates. Top with the reserved diced pear, walnuts, and cheese, then serve.