Arugula Salad With Port-Cooked Pears And Roquefort Cheese

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2 peeled Bartlett pears, cored and quartered

Cooking spray

1/2 cup port or other sweet red wine

1 teaspoon sugar

1 tablespoon white wine vinegar

1 teaspoon walnut oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 cups trimmed arugula (about 8 ounces)

2 cups (1/2-inch) slices Belgian endive (about 1/2 pound)

1/4 cup (1 ounce) crumbled Roquefort or other blue cheese

2 tablespoons chopped walnuts, toasted

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