Micki Eats (mostly gluten and dairy free)

Topped with a seductive dressing made from a reduction of riesling, this hearty green salad showcases some of the best that autumn has to offer.

Ingredients

• 1 cup Riesling
• 1 tablespoon dijon mustard
• 2 tablespoons white wine vinegar
• 6 tablespoons olive oil
• 1 pound of mixed greens
• 1/2 cup crumbled blue cheese
• 1/3 cup toasted walnuts
• 1/2 pomegranate seeds
• 1 cup diced anjou or bosc pear
• kosher salt and freshly ground black pepper

Directions

1. In a small saucepan, bring the riesling to a boil. Reduce heat to low and simmer to reduce by half. Set aside to cool.
2. In a non-reactive bowl, whisk together the wine, mustard, vinegar, olive oil, and salt and pepper.
3. Divide the greens evenly onto 4-6 plates. Top with blue cheese, walnuts, pomegranate seeds, and pear.
4. Evenly divide the dressing onto each plate and serve.

How Not to Screw It Up

1. Be patient and let the riesling reduce by half. If you remove it from simmering too soon, you will have too much alcohol content and not enough concentrated flavor.
2. I recommend using a dry riesling. The sweeter kinds (like late-harvest riesling) are too sweet and overpower the salad.