Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette

Ingredients

• 0.5 cup champagne 
• 1 teaspoon dijon mustard 
• 0.5 cup cranberries dried
• 6 cups lettuce greens mixed
• 4 servings salt and ground pepper black
• 2 tablespoons olive oil 
• 2  pears diced cored
• 0.3 cup shallots minced
• 0.5 cup walnuts halved
• 0.5 cup jellied cranberry sauce canned

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes).
4. Remove from heat and season to taste with salt and black pepper.
5. Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries.
6. Drizzle over cranberry vinaigrette just before serving.