The poached pears have all the wonderful aromas and tastes of the holiday season.

Pear Poaching Liquid:

6 juniper berries or 1 tablespoon gin

3 cloves

4 black peppercorns

1 cinnamon stick

1 bay leaf

1 red chili

½ cup roughly chopped fresh ginger

1 cup granulated sugar

1½ cups apple cider vinegar

1½ cups water

4 ripe pears (preferably Bartlett), peeled and cored

Pear Vinaigrette:

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons strained poaching liquid from pears

¼ cup olive oil Salt and freshly ground pepper to taste

Salad:

1 large bunch arugula

4 ounces shaved old Cheddar cheese

Combine all ingredients for pear poaching liquid except pears in a wide pot. Place pot over medium-heat high and bring liquid to boil. Boil 2 minutes, reduce heat to low and add pears.

Make sure that the liquid completely covers the pears, adding more water if needed. Poach for 10 minutes or until pears are fork tender. Remove from heat.

Cool pears in liquid. When ready to use, slice pears. Reserve.

Whisk Dijon mustard, vinegar and pear poaching liquid together. Whisk in olive oil and season with salt and pepper.

Toss arugula, cheese and pears with vinaigrette. Serves 6.