Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette

By unionmaid

Ingredients

• 1/2 cup halved walnuts
• 1/2 cup Champagne
• 1/2 cup canned jellied cranberry sauce
• 1/4 cup minced shallots
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Salt and ground black pepper
• 6 cups mixed lettuce greens
• 2 pears, cored and diced
• 1/2 cup dried cranberries

Details

Servings 4

Preparation

Step 1

Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon 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 minutes). Remove from heat and season to taste with salt and black pepper.

Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.