300ml/10½fl oz red wine
100ml/3½fl oz sugar
1 cinnamon stick
4 pears, peeled
1 orange, zest and juice
75ml/2¾fl oz extra virgin olive oil
75ml/2¾fl oz red wine vinegar
1 tbsp chopped fresh tarragon
2 heads red chicory, leaves separated
2 tbsp walnuts, toasted
250g/9oz Cheshire blue cheese, crumbled
2 tbsp pickled jalapeño peppers, drained
Bring the wine, sugar and spices to boil in a saucepan, then reduce the heat until the mixture is simmering. Poach the pears in the mixture for 25 minutes, or until tender. Remove the pears from the pan and set aside.
Pour two ladlefuls of the poaching liquor into a separate saucepan and boil for 2-3 minutes, or until reduced slightly. Add the orange juice, oil and vinegar and whisk until well combined. Stir in the tarragon.
To serve, dip each chicory leaf into the dressing, then sprinkle over the walnuts, cheese and jalapeño peppers. Slice the poached pears and serve alongside.
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