I had this in a restaurant this year, made by a marvellous chef. Miguel did not share his recipe with me (too high end of a place, I didn't dare ask). This is my version, and apparently it works quite well.
Ingredients (serves 4):
2 ripe pears (it doesn't matter which ones)
1 or 2 glasses of Port
1/2 tsp vanilla paste
1/2 tsp cinnamon
7 cloves whole
7 cardamon pods whole
halved walnuts
honey
water
cherry tomatoes (washed and halved)
1 Tbsp olive oil
rocket salad, washed and teared by hand
fresh spinach leaves, washed and teared by hand
3 Tbsp olive oil
1 Tbsp aged balsamic vinegar
1 pinch of salt
30 gr shaved parmesan (omit if for vegan diners)
Method:
Peel the pears, quarter them, remove the seeds and halve the quarters (length wise)
Put them in a small pot, and add the Port - enough to cover them
Add the vanilla, cinnamon, cloves and cardamon, then bring it to the boil
Cover the pot and reduce to a simmer, for 10 mins
Remove from the heat and keep them aside, minimum for 2 hours, better if overnight, but not in the fridge
Remove the pears and slice them, leveraging their length
Dissolve the honey in boiling water
Add the halved walnuts and bring it to a simmer for 5 mins
Remove from the heat, strain the walnuts onto kitchen paper and let them reach room temperature
Place the halved tomatoes in a pan with the 1 Tbsp olive oil on medium heat for a few mins
As soon as they start to brown, turn them upside down and cook for a further 2 mins
Remove from the heat, strain the tomatoes onto kitchen paper and let them reach room temperature
Mix the olive oil with the vinegar and the salt if desired
Get your serving bowl, add the rocket and spinach, the drained tomatoes, then the pear slices, the walnuts and the vinaigrette, and mix well
Sprinkle with the shaved parmesan if using, and serve