Riesling Poached Pear and Baby Spinach Salad With Warmed Bacon Vinaigrette

Soups

2 C Favorite Riesling
1/4 C Sugar, Granulated
1/2 C Water
1/2 ea. Vanilla Bean Method:

Peel and core 4 pears.
Bring poaching liquid to a boil and reduce heat to simmer.
Add pears and cook until knife tender.
Remove liquid and pears and refrigerate together until cool, at least an hour, but is better over 24 hours.

Render bacon in a saute pan until crisp.

Remove bacon and allow to cool.

Add shallots to warm bacon fat, saute to translucent.

Add garlic and vinegar and reduce heat.

Add brown sugar, whisk to incorporate.

Remove from heat, allow to cool until warm.

Slowly whisk in olive oil to emulsify.

Season and reintroduce the reserved bacon.

Taste and adjust seasoning. Honey, oil or mustard can still be incorporated at this point to fit the flavor profile you desire.