Salad with Cider Vinaigrette

We love having big salads for dinner every once in a while. I wanted to do something a little different today and when I saw this post from The Way The Cookie Crumbles, I thought I'd give it a try. Our salad was very minimal today, which was fine because the dressing was very flavorful! We put chopped romaine with feta, craisins, and walnuts in our salad. We topped it with this dressing and served the salad with a side of "everything" baguette. Below is the recipe for the dressing. I didn't have shallots like the original recipe calls for, so I just left them out.

3/4 cup Apple Cider
2 tablespoons Cider Vinegar
2 teaspoons Dijon Mustard
1/2 cup Olive Oil
Salt & Pepper

Bring Cider and Vinegar to a boil in a small saucepan. Cook for 6-8 minutes until the mix has reduced to about 1/4 cup. Take the pan off the heat and whisk in the olive oil, mustard, and salt and pepper to taste.