Pear, Toasted Walnut And Mixed Green Salad With Champagne-Cranberry Vinaigrette
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Walnut (halved)1 cup
Champagne1 cup
Shallot (minced)1 tsp
Dijon Mustard2 tbsps
Olive Oil1
Salt1 cup
Dried CranberryDirections:
1
Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes)
2
In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil
3
Whisk together
4
Set pan over high heat and bring to a boil
5
Simmer until reduced to about 1/3 cup (about 5 minutes)
6
Remove from heat and season to taste with salt and black pepper
7
Place greens in a large bowl
8
Top with pears, toasted walnuts and dried cranberries
9
Drizzle over cranberry vinaigrette just before serving