Arugula And Pear Salad With Creamy Pear And Gorgonzola Dressing

1. 1

   In a 5- to 6-quart pan over medium heat, combine all ingredients for the poaching liquid. Bring to a simmer.

2. 2

   Meanwhile, peel pears, cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes.

3. 3

   Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.

4. 4

   Zest, peel and segment the orange. Put the segments into a strainer over a small bowl.

5. 5

   With a slotted spoon, lift pears from poaching liquid; transfer to a large colander and drain; reserve liquid. Slice 2 of the pears into about 1/4-nch slices.

6. 6

   To make the dressing: Puree remaining 2 pears and Gorgonzola in food processor and transfer to a mixing bowl.

7. 7

   Whisk in olive oil, orange zest, salt and pepper, 2 tablespoons of the poaching liquid and the brandy.

8. 8

   Toss arugula and fennel with some of the dressing. Arrange orange segments, pears and walnuts over greens, add a generous grind of pepper. Serve with additional dressing on the side.

* Per serving · 4 servings · Values may vary.