How to Make It
Preheat the oven to 350°. In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeño, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil. Add the sliced quince, cover and simmer over low heat until they are tender, about 15 minutes. With a slotted spoon, transfer the poached quince to a small bowl. Discard the quince poaching liquid.
Meanwhile, spread the pecan halves on a rimmed baking sheet and sprinkle with salt. Bake for about 7 minutes, until the pecans are toasted.
In a small bowl, stir the sherry and red wine vinegar with the vegetable oil, walnut oil and sugar. Season the vinaigrette with salt and pepper.
In a large salad bowl, toss the chicory with the quince, pecans and blue cheese. Pour the dressing over the salad and toss well. Serve right away.