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

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I'm serving this on xmas day. I've already made the dressing (yum. Do you have to warm the dressing for can you serve it cold? Diane from Oxard, Ca.

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Great salad with fantastic dressing. I used pecans (toasted instead of walnuts which worked out nicely. The dressing is definitely best served warm (if you have leftovers & re-use... I doubled the sauce. Delicious!

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I will make this dressing just to have on hand. It was great. We made a version of this salad using things we already had, i.e. almonds for nuts. It was a huge hit.

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The dressing for this salad is fabulous! I ended up making two batches of the dressing. I needed to double the recipe, but wanted to test out the dressing to see if I'd like it. The first batch I made as written with the minor exception of using a stone-ground mustard instead of dijon. In the 2nd batch, I doubled the amount of stone-ground mustard. I liked the 2nd batch even more than the first. I haven't even made the salad yet, but with this dressing I'm sure I'll love it. I plan to put a dish of Gorgonzola on the side of the salad for people to sprinkle on if they like. This is such a winning combo. Can't wait to taste the whole thing put together!

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My father in law is very particular with the salads that he eats. If it doesn't taste good, he doesn't eat it. I have to say I was a little worried how it would go over due to the combination of ingredients that composed the salad. He ate every bit of it, in fact he would rather have had the salad as the meal verses what was being served that night. For my family this is a definite keeper. Its like no other salad that I have tasted before, and all of the ingredients blend well. This is not your everyday salad.

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The dressing has just the right amount of tart flavor. The salad ingredients, a cinch. Roasting the walnuts a must and do remember the salt and pepper "to taste" - it will need it. In lieu of opening a big bottle of champagne for the small amount required, I bought a miniature four-bottle pack of Cook's Brut (California Champagne and had minimal waste from one small bottle. All together, a real pleaser for even those who don't gravitate toward the greens of a meal.

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Sooo good. Probably the best dressing I have ever made myself. All the flavors compliment each other nicely.

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The champagne-cranberry dressing had a wonderful flavor that really complemented the salad. The pears and dried cranberries were a great idea. We had family over for this meal and even my dad who doesn't eat salads loved it.

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It sounded like a good salad until you added the "jellied" cranberries. Dressing was a good flavor. That I would keep but nothing else. Sometimes you just can't use leftovers.