Pear Walnut Salad with Champagne Cranberry Vinaigrette
  • 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).
  1. 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.
  2. Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.