Radicchio, Pear and Marinated Goat Cheese Salad

1. To make the croutons, preheat the oven to 375°F. Arrange the bread slices on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Bake for 15 to 20 minutes, until golden brown. Remove from the oven and set aside to cool.

2. To make the dressing, bring the apple cider to a simmer in a medium saucepan over medium heat. Cook for about 20 minutes, until it is reduced to 1/4 cup. Transfer the liquid to a heatproof bowl and chill in the refrigerator for about 15 minutes, until cold. Whisk in the vinegar, shallot, mustard, and thyme. Gradually whisk in 1/4 cup of olive oil and season with the remaining teaspoon of salt and 1/2 teaspoon of pepper.

3. Place the goat cheese in a small dish and toss with 2 tablespoons of the dressing. Let the cheese marinate at room temperature for 10 minutes.

4. Toss together the radicchio, arugula, pear, marinated goat cheese, and remaining dressing in a large serving bowl. Top with the croutons and serve.