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

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Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette
Copyright, 2006, Robin Miller, All rights reserved

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

Instructions
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.