Pear,Toasted Walnut & Mixed Green Salad With Champagne-Cranberry Vinaigrette
By: Sharon  Burkey
Published: Monday, April 4, 2011 - 8:05pm

Ingredients




1/2 cup Halved Walnuts
1/2 cup Champagne
1/2 cup Canned Jellied Cranberry Sauce
1/4 cup Minced Shallots
2 tablespoons Olive Oil
Salt& Black Pepper (ground)
6 cups Mixed Lettuce Greens
2 Pears, cored& diced
1/2 cup Dried Cranberries
1 teaspoon Dijon Mustard

Preparation

1 Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes) in a saucepan, combine Champagne,Cranberry Sauce,Shallots,Dijon Mustard & Olive Oil. Whisk together.Set pan over hight heat & bring to a boil.Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat & season to taste with salt & black pepper. Place greens in a large blow. Top with Pears, Toasted Walnuts & Dried Cranberries. Drizzle over with Cranberry Vinaigrette just before serving. 2 Source: Food Network

About


This is one of our favorite festive salads for the holidays but it can be for any special day! 
Enjoy the journey with me to dig into cherished recipes and the stories they tell.Check by my cookbook cupboard blog.Enjoy!Sharon
http://steppingbackintimecherishedcookbooks.blogspot.com