SPINACH SALAD WITH BLUE CHEESE, SPICED WALNUTS, PEARS AND PORT VINAIGRETTE

Steps:

• Bring Port, sugar, cloves, allspice, and cinnamon to boil in heavy small saucepan, stirring until sugar melts. Reduce heat to medium-low. Add pears, cover and simmer until tender when pierced with knife, turning pears every 5 minutes, about 20 minutes. Remove pan from heat. Let cool uncovered 20 minutes, turning pears once. Refrigerate pan uncovered until pears are chilled, turning every ½ hour, for about 1 ½ hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pears from poaching liquid: reserve liquid. Cut pears lengthwise into quarters and core. Cut lengthwise into ¼ inch thick slices. Set pear slices aside. Boil ½ cup pear poaching liquid, shallots, and garlic in small saucepan over medium-high heat until reduced to ¼ cup, about 3 minutes. Transfer mixture to medium, bowl and cool to room temperature. Whisk in vinegar and mustard. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange pears slices around edges of 4 plates. Sprinkle crumbled blue cheese between pear slices. Toss spinach and ½ cup dressing in large bowl to coat; mound in center of plates. Sprinkle with walnuts. Serve, passing remaining dressing separately.