INGREDIENTS

• 2 Bosc pears, (sliced 1/4 inch thick lengthwise)
• 1/2 cup BARGETTO Tempranillo
• 1 tbsp. honey
• 1/4 tsp. garlic, minced
• 1/4 tsp. shallots, minced
• 1 tsp. lemon juice
• 1/4 cup canola oil
• Salt and pepper to taste
• 1 cup candied walnuts
• 1/2 cup crumbled goat or blue cheese
• 6 cup organic garden greens

DIRECTIONS

Poach Pears

• Whisk wine and honey in a pot over medium high heat.
• Add pears and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Remove pears and let cool.
• Pour poaching liquid into a bowl and let cool.

Dressing

• Combine poaching liquid, garlic, shallots and lemon juice in medium bowl.
• Slowly whisk in oil. Season with salt and pepper.
• Toss dressing with the garden greens, pears and candied walnuts.
• Top salad with cheese.

Yield: Serves 4 as a first course