Ingredients Tamarind Vinaigrette

• ½ cup pressed sweet pear cider
• ½ cup olive oil
• 2 tbsp walnut oil
• 2 tbsp tamarind paste
• 2 tbsp honey
• Kosher salt and cracked black pepper
• Pear And Blue Cheese Salad

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 large red Anjou pears, halved lengthwise, cored and cut into ¼-inch slices
• 4 cups frisée leaves
• ½ cup mixed seedless grapes
• ¼ cup toasted walnut halves
• ½ cup crumbled blue cheese

• In a small bowl, whisk together cider, olive and walnut oils, tamarind paste and honey until blended. Season to taste with salt and pepper. Set aside.

• In a small skillet over medium heat, heat olive oil and butter. Add pear slices and cook until golden on both sides. Remove from heat.
• Place frisée, grapes and walnuts in a large bowl and toss with 1/3 cup Tamarind Vinaigrette. Season well with salt and pepper.
• Divide salad onto plates and top each with pear wedges. Garnish with blue cheese and serve.