More Great Recipes: Salad

Pear & Walnut Salad with Champagne Cranberry Vinaigrette


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Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

A dash of local for every season
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