Peel, core and quarter the pears. Place cut side down in an 11x7-in. baking dish. Add wine or grape juice. Bake, uncovered, at 350° for 15-20 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Cool pears to room temperature.
For dressing, in a small bowl, whisk the vinegar, sugar, oil, salt, cayenne, pepper and reserved poaching liquid. Thinly slice the pears. In a large salad bowl, combine the arugula, endive and pears. Drizzle with dressing; toss to coat. Sprinkle with blue cheese and walnuts.