Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette
Total:
16 min
Active:
8 min
Yield:
4 servings
Level:
Easy
Total:
16 min
Active:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Recipe courtesy of Rachael Ray

Pear Tart

Recipe courtesy of Peter Rose

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Green Salad with Creamy Mustard Vinaigrette

Recipe courtesy of Ina Garten

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Arugula Salad with Pears and Gorgonzola

Recipe courtesy of Sandra Lee

Endive, Pear, and Roquefort Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking