• 2 pears
• 1/4-1/2 cup white wine
• 2 Tbs. Dijon mustard
• 1 shallot, chopped
• 2 cloves garlic
• 1/4 cup rice wine or sherry vinegar
• fresh thyme
• 3/4 cup olive oil

Peel, seed and rough chop pears and braise in wine until nearly all liquid is gone.  Put cooked pears in food processor or blender.  Add remaining ingredients, except olive oil, to processor or blender and mix until nearly smooth.  Add the olive oil in a steady stream while machine is on.  Add salt and ground pepper to taste.  Warm and serve over spinach to create a wilted salad or serve room temperature over salad greens.  Add more fresh ground pepper to salad, and if desired, roasted hazelnuts chopped and/or blue, goat or feta cheese.

From Caprial Pence.