Serves 4

INGREDIENTS

Apple Cider Vinaigrette

½ cup cider vinegar
¼ cup honey
1 cup extra virgin olive oil
½ cup blended olive oil
½ tablespoon salt
1 teaspoon freshly ground black pepper
Pinch ground cayenne pepper

Cider Syrup

1 bottle Spanish apple cider
½ cup brown sugar

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
⅓ to ½ cup Apple Cider Vinaigrette
4 ounces crumbled blue cheese
1 tablespoon Cider Syrup

PREPARATION

To make the Apple Cider Vinaigrette, whisk together honey and vinegar in a bowl. Slowly whisk in olive oil. Season with salt and pepper.

To make 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.

To assemble 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.