Poached Quince & Frisee Salad With Blue Cheese Croutons

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2 medium-size quinces

1 1/2 cups water

1 cup sugar

5 juniper berries

1/4 cup extra virgin olive oil

2 tablespoons Champagne vinegar

1/2 teaspoon quince-cooking liquid

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 head frisee, torn into bite-size pieces

2 cups small arugula leaves

2 ounces blue cheese

2 to 3 tablespoons heavy cream, half-and-half or milk

8 thin baguette slices

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