Red wine spiced poached pear
The day before, peel the pears, put them in a deep pan with the red wine and spices and cook on low heat for 20 minutes. Set aside to cool down completely, pass the pears and the cooking liquid in a container and refrigerate overnight.
Wash and discard the stones from the cherries, and grapes. Crumble the Roquefort. Slice the pears and place on plate. Put all the ingredients for the vinaigrette in a blender and blend to fine puree.