Pear and Spinach Salad

from Trish Tracey of Ramblas Tapas Bar and Thirsty Bear Brewing Co.

Serves 4

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INGREDIENTS:
For the Salad
3 ounces baby spinach
3 ounces frisée lettuce
1 pear, cored and thinly sliced
½ cup candied or toasted walnuts
¼ cup thinly sliced Shallots
Handful of walnut bread crostinis
1/3 to ½ cup Apple Cider Vinaigrette
4 ounces crumbled blue cheese
1 tablespoon Cider Syrup

For the Vinaigrette
½ cup cider vinegar
1/4 cup honey
1 cup extra virgin olive oil
1/2 cup blended olive oil
1/2 tablespoon salt
1 teaspoon freshly ground black pepper
Pinch ground cayenne pepper

For the Cider Syrup
1 bottle Spanish apple cider
1/2 cup brown sugar

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PREPARATION:
For the Salad
In a large bowl, toss together the spinach, frisée, pear, walnuts (reserving a few for garnish), shallots, crostini and vinaigrette. Season with salt and pepper. Place on a serving platter and top with the cheese and remaining walnuts. Drizzle the salad and plate with cider syrup.

For the Vinaigrette
Whisk together honey and vinegar in a bowl. Slowly whisk in olive oil. Season with salt and pepper.

For the Cider Syrup
Stir together cider and sugar in a heavy bottom pot. Bring to a boil and reduce to a syrup. Test the syrup on a cold plate. It will cool it down and, when done, thicken top a thick consistency.