Merlot-poached Pears with Salad Greens
Makes: 8 servings

4 Red d'Anjou, Green d'Anjou, or Bosc pears, or about 12 Seckel pears (1 1/2 to 2 lb. total)
3 cups dry red wine, such Merlot
1/2 cup balsmic vinegar
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon black peppercorns
1 cinnamon stick (3 in.)
12 cups (about 12 oz.) mixed salad greens, rinsed and crisped
1 1/2 cups matchstick-size jicama pieces

Cut spears lengthwise into halves; core and stem. In a 3- to 4-quart pan, bring wine, brown sugar, vinegar, orange and lemon juices, lemon peal, peppercorns and cinnamon stick to a simmer over medium-high heat. Add pears, reduce heat, and simmer, covered, until pears ar tender when pierced with a fork, about 15 minutes. With a slotted spoon, lift pears from wine mixture; set in a 9- by 13-inch backing dish to cool. Turn heat to high; boil until dressing is reduced to 1 cup, about 20 minutes. Discard cinnamon and peppercorns; cool slightly. (If making ahead, cover and chill pears and dressing separately up to 1 day; rinse and crisp salad greens 1 day ahead.) In a large bowl, gently mix salad greens with 2/3 cup of the dressing. Evenly distribute dressed greens on 8 salad plates. Place a pear half (or 3 halves if using Seckel pears) in the center of each plate and scatter jicama pieces around pears on greens. Spoon remaining dressing equally over pears and greens.