
Source:
Trish Tracey, Ramblas Tapas Bar
Serves 4
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
⅓ to ½ cup Apple Cider Vinaigrette
4 ounces crumbled blue cheese
1 tablespoon Cider Syrup
For the Vinaigrette
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