Spinach Salad With Poached Pears and Hot Bacon Dressing

Poached pears

1½ quarts water

1¼ cups sugar

¼ cup orange juice

¼ cup red wine (preferably cabernet)

½ teaspoon cloves

teaspoon allspice

1 cinnamon stick

2 pears (preferably Bosc)

Hot Bacon Dressing

5 slices bacon

¿ cup sugar

1 tablespoon plus 1 teaspoon cornstarch

½ cup water

½ cup cider vinegar

½ teaspoon salt

½ teaspoon black pepper

4 ounces fresh spinach

For the pears: Place all poaching ingredients in a sauce pan and bring to a simmer. Cut pears into quarters and remove seeds. Place pears into simmering poaching liquid and simmer for about 20 minutes or until tender when pricked with the tip of a knife. Remove pears from the liquid and cool.

For the dressing: Cut bacon into pieces. Cook bacon in a sauce pan until just starting to crisp. Pour off bacon grease.

In a bowl, mix together the sugar, cornstarch, water, vinegar, salt and pepper; add to the bacon and bring to a simmer. Cool until ready to use.

Wash the spinach well to remove any traces of grit. Remove the stems from the spinach. Cut the cooled pears into slices. If necessary, warm the dressing in the microwave for 30 seconds. Be careful when removing from the microwave as the dressing will be very hot. Toss the dressing with the spinach in a bowl and place on serving plates. Arrange pear slices on top.

Serves four.

Cook's note: Blue cheese goes very well with this salad. If you have a favorite, sprinkle some over the pears and enjoy!

Chef Jason Stoffels, Enticing Cuisine, Batavia