• Add the Port wine to a sauce pan over medium to high heat and bring to a boil. Let it simmer uncovered until the wine is reduced to about 1/4 cup and is syrupy and coats the back of a spoon. Let it cool.
• Meanwhile, grill the cheese in a non-stick skillet over medium to high heat and grill all sides. Set aside.
• Add the wine reduction, the apple cider, the mustard, the olive oil, and the rosemary sprig to a mason jar or medium bowl. Shake the jar, or whisk until well blended, and season with salt and pepper.
• Put the greens in a large serving bowl, drizzle the dressing (to your taste) and toss to coat. Top with the pecans, the grilled cheese and the pears.
• Serve immediately

Bom Apetite!!