2 pears (any in season)
1/2 C pecans
4 slices prosciutto- torn into bite-sized pieces
10 oz. fresh spinach
1/3 C blue cheese crumbles
3 T extra virgin olive oil
2 T cider vinegar
2 T apple cider
Rinse and dry spinach thoroughly. Toss with pears and prosciutto. In small bowl, mix olive oil, cider vinegar and apple cider. Toss vinaigrette with salad. Top with blue cheese and pecans.
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