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POACHED PEARS WITH HIGHLAND BLUE CHEESE ON BITTER GREENS

Serves 2

Ingredients:

• 1 cup water
• 1/2 cup dry white wine
• 1/4 cup sugar
• 1/4 tsp whole black peppercorns
• dash of ground cardamom
• 2 pears
• 2 tbsp extra virgin olive oil
• 2 slices bacon, sliced into 1/2-inch pieces
• 1/2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/8 cup red onion, finely diced
• 6 dates, pitted and coarsely chopped
• 6 cups mixed bitter greens
• salt and freshly ground black pepper
• blue cheese
• a few pecans, toasted and coarsely chopped

How To:

1. In a large saucepan bring water, wine sugar, peppercorns and cardamom to the boil. reduce to a simmer.
2. Peel pears and halve lengthwise. With a melon baller or small spoon core the pear halves making a cavity for the cheese Place pear halves flat side down in the poaching liquid. Cover and simmer until knife tender, more or less 25 minutes depending on ripeness of pears. Once cooked remove from poaching liquid and let cool in refrigerator.
   
3. In a small sauté pan, heat 1 tbsp olive oil over medium heat, add bacon and sauté until golden, about 5 minutes. Transfer bacon to a paper lined plate and remove pan from heat. Pour drippings from pan into large bowl, scraping up any browned bits from bottom of pan and adding them as well. To the bowl add the rest of the olive oil, Dijon mustard and vinegar, whisk together. Add to the dressing the onions, dates, bacon pieces, pecans and greens. Toss well with vinaigrette and season generously with salt and pepper. Taste a leaf and adjust, adding more vinegar, oil, salt and pepper if necessary. Place cheese into each cavity of the pear halves.
   
4. Divide greens between 2 plates, sprinkle with pecans, top with pear halves and serve.