Pear and Goat Cheese Salad with Sticky Chardonnay Dressing

2 heads of Boston (bib) lettuce, washed and chopped

2 pears, sliced (I used an Anjou pear with redish skin to add some color to the salad)

1/2 cup of roasted, salted pecans

4 oz. goat cheese, crumbled

salt and pepper to taste

Top with Sticky Chardonnay Dressing (recipe below)

Sticky Chardonnay Dressing:

1 bottle of chardonnay wine, reduced to 3/4 cup

1 cup of white sugar

1 Tb. dry mustard

2 shallots, peeled and chopped (could substitute 1 Tb. dried shallots)

salt and pepper to taste

2 cups of vegetable oil

Add reduced wine, sugar, mustard, shallots, salt and pepper to a food processor. Blend. Slowly drizzle in the oil as you blend.

Leave in the refrigerator overnight for best results.