Source: dLife

Pears braised in port wine and tossed with arugula, endive, walnuts and cheese.

Servings

2 medium pears , cored and quartered (Bartlett preferred)
1 cooking spray
0.5 cup port wine (or other sweet wine)
1 tsp sugar
1 tbsp white wine vinegar
1 tsp walnut oil
0.25 tsp salt
0.25 tsp black pepper , freshly ground
8 oz arugula (equal to 8 cups)
2 cup Greens, Belgian endive, fresh , cut into 1/2 inch slices (about 1/2 pound)
0.25 cup crumbled blue cheese (like Roquefort)
2 tbsp chopped walnuts , toasted

1 Preheat oven to 400 degrees F. Spray baking dish with nonstick cooking spray.
2 Place pears on coated baking dish and pour port wine on top. Sprinkle with sugar, cover, and roast for 10 minutes. Uncover and roast another 15 minutes. Remove from oven and let cool completely.
3 Save 1 tablespoon liquid from the pan. Slice pears thinly.
4 Whisk together saved liquid, vinegar, oil, salt, and pepper.
5 Mix pears with arugula and endive. Toss with vinegar mixture. Top salad with cheese and nuts.

This is perfect on the side of a pork tenderloin.