Photo: Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette Recipe
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
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.
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By dsabol123_11201401
Oxnard, CA
on December 23, 2009
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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.
By Jaclyn B
NY, NY
on January 07, 2009
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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!
By kspruill_6122815
Franklin, TN
on January 01, 2009
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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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