100th post and second poached pear recipe — Les Petites Gourmettes

Ingredients

• 2 cups red Zinfandel wine
• 1 cup pomegranate juice
• 1/2 teaspoon freshly ground black pepper
• 2 Bosc or Anjou pears, peeled, halved lengthwise, and cored (use a mellon baller)
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Pinch of sugar
• Salt and freshly ground black pepper, to taste
• 1/4 cup walnut oil
• 2 cups mixed greens and/or baby spinach
• 1/2 cup Roquefort cheese, crumbled
• 1/2 cup fresh pomegranate arils (seeds)
• 1/2 cup toasted walnut halves