• 1 cup    port 
  

• 2 cups red wine
  

• 2 cups simple syrup (sugar water)
  

• 1 star anise
             

• 1 cinnamon stick
  

• 2 whole cloves
  
  Note:  Liquid can be saved and reused a couple of times.  You need to have enough liquid to cover the pears completely

   

  
  

Peel, slice in half and core 2 pears.  Place in cold poaching liquid.  Cover the pears in the liquid with a lid or plate to keep them submerged.  Bring the liquid to a boil and then reduce to a simmer.  Poach pears until they are cooked but still have a little firmness to them.  Remove from heat and allow to cool in the liquid.  This will intensify the cooler and flavour.  

Assembly:

Remove pear from the liquid.  Slice and fan out on the plate.  Toss a small amount of greens with a creamy herb dressing.  Top with 2 tbsp crumbled blue cheese and 1 tbsp candied pecans.