Salad with Champagne-Cranberry Vinaigrette
- 1/2 c halved walnuts
- 1/2 c champagne or lemon-lime soda
- 1/2 c canned jellied cranberry sauce
- 1/4 c minced shallots
- 1 t Dijon mustard
- 2 T olive oil
- Salt and pepper
- 6 c mixed salad greens
- 2 pears cored and diced
- 1/2 c diced cranberries
Toast walnuts in a dry skillt over med heat (about 3 mins).
In a small saucepan, combine champagne, cranberry sauce, shallots, mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 mins). Remove from heat and season to taste with salt and pepper.
Place greens in bowl, top with pears, walnuts and cranberries. Drizzle over cranberry vinaigrette just before serving.