Apple Cider, Mint Dressing

We picked up some fresh apple cider that is so good this time of year in New York.  I had some baby spinach greens but little else in the fridge that could be used for the salad, other than a bunch of mint, a hunk of parm regg, a lemon, and some pine nuts.   So I took about 1 1/2 cups of the apple cider and reduced it by 3/4, boiling it until it became a thick syrup consistency.  I transferred it to this ramekin and let it cool.  I added fresh chopped mint, olive oil, lemon juice, salt and pepper to create a balanced dressing.  The apple cider is sweet, so plenty of the acidic lemon juice is key.  The olive oil is whisked in to give it a bit of an emulsion-like consistency.  The mint adds a blast of freshness that matches well with the fresh apple taste from the cider.

As the apple reduction is potent, it's important to lightly coat the greens with the dressing.  Add the toasted pine nuts and shaved parm regg to the salad and we had a simple yet interesting side dish to go with a hefty main course.