7 port pears roquefort Recipes

peeled bartlett pears, cored and quartered, port or other sweet red wine, sugar, white wine vinegar, walnut oil, salt, freshly ground black pepper, trimmed arugula (about 8 oz), belgian endive (about 1/2 lb), crumbled roquefort or other blue cheese, chopped walnuts, toasted

walnut halves, toasted, sliced bacon, bosc pears, sliced, nonstick vegetable oil spray, ruby port, shallot, sliced, olive oil, red wine vinegar, crumbled roquefort cheese

ruby port, shallot, sliced, good quality olive oil, red wine vinegar, salt & freshly ground black pepper, cayenne pepper, bacon, firm and ripe bosc pear, fresh mushrooms, sliced, roquefort cheese, crumbled

extra virgin olive oil, red wine vinegar, dijon mustard, salt & freshly ground black pepper, bartlett pears, ruby port, olive oil, walnuts, coarsely chopped, watercress, belgian endive, roquefort cheese, crumbled

fine dry bread crumbs, chopped toasted walnuts, unsalted butter, melted, goat cheese, crumbled, at room temperature, roquefort or stilton, rind removed and crumbled, at room temperature, cream cheese, at room temperature, eggs, minced garlic, minced fresh tarragon leaves, salt, freshly ground black pepper, ruby port, sugar, arugula, stems removed, washed and spun dry, sliced ripe pears, accompaniment, ripe red grapes, accompaniment, toasted walnut halves, sliced french bread, lightly toasted, accompaniment