Sweet and juicy Forelle pears are the perfect size for this salad but you can substitute another small pear variety. Any port wine can be used to make the syrup.
Heat 1-inch vegetable oil in a shallow saucepan until shimmering (325 degrees F.).
Whisk together cornstarch and cornmeal
Dip pear slices in egg mixture and then cornstarch mixture and fry until golden, about 2 minutes.
Drain on paper towels and season with salt and pepper. Reassemble pear slices into pear shapes.
Whisk vinegar, olive oil and honey in small bowl to blend.
Season with salt and pepper.
Put endive and arugula in a large bowl, season to taste, and toss to coat.
Add the vinaigrette and toss to coat.
Mound salad on plates.
Top with a reassembled pear and some crumbled cheese.
Drizzle with some of the port glaze.