Boozy poached pears, salty robust blue cheese and sweet hazelnuts with a sharp red wine vinegar dressing: altogether a stylish and extremely flavoursome salad.
- Poach the pears the night before you make the salad so the port can deeply colour and flavour the pears. You can also keep the poaching liquor and reuse it – it keeps for at least a month in the fridge.
- The dressing will keep for up to ten days in the fridge.
- If you are really not int