1 cup hoisin sauce
2 cups champagne
1 Tbl sate pepper
3 Asian pears, cored and sliced
2 large heads of red oak or red leaf lettuce
6 to 8 ounces Stilton cheese
2 packages enoki mushrooms
3 or 4 whole cinnamon sticks for garnish
1. Bring hoisin sauce, champagne, sugar and sate peppers to a boil. Add pear slices and simmer 1 minute. Drain, reserving pears and liquid separately.
2. Line a large platter with lettuce laves. Arange pear slices over 1/4 of the platter. Fill void with the whole wedge of cheese. Trim off the tough dirty stem bottoms of the mushrooms and stand them up between the cheese and pears. Garnish with cinnamon stick.
3. Dressing: Whisk 1 cup canola oil into the poaching liquid until emulsified. Drizzle over platter.