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

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.