Pear Salad with Goat Cheese and Tamari Pecan

 You can make the salad dressing in advance. The dressing is mostly sweet, if you want it more tangy, you can add more cider vinegar.

Ingredients 

* 3 cups pear juice or unsweetened filtered apple cider or pear cider 

* 2 tablespoons pear or cider vinegar  

* 1Salt and freshly ground pepper  

* 1 1/2 teaspoons tamari or soy sauce  

* 2 teaspoons molasses  

* Pinch cayenne pepper  

* 1/2 cup pecan halves  

* 6 cups mixed bitter salad greens  

* 1/4 cup chopped raisins  

* 1/4 cup goat cheese crumbs 
* 1/2 ripe pear, cored, peeled, and thinly sliced

Directions

1) Bring pear juice to a simmer and skim thick foam that rises to surface. Reduce heat to low and simmer very gently, skimming occasionally, 30 to 45 minutes, or until juice reduces to consistency of maple syrup. Cool to room temperature. In a small bowl, combine pear syrup and vinegar. Whisk in oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

2) Preheat oven to 350°. In a shallow bowl, stir tamari and molasses, a pinch of salt, and cayenne until blended. Add nuts; toss until coated. Transfer to a double layer of paper towels; drain briefly. Spread pecans on a baking sheet on a wire rack; roast 10 minutes or until fairly dry and toasted. Remove from oven and let cool completely.

3) In a large bowl, combine greens, pecans, currants and cheese. Whisk vinaigrette again and drizzle it over salad. Toss gently and briefly. Serve pear salad with pear slices.