Leafy green salad with pears and walnuts and a cranberry-champagne dressing

Ingredients:

• 1/2 cup walnuts
• 1/2 cup champagne
• 1/2 cup canned cranberry puree jelly
• 1/4 cup chopped shallots
• 1 teaspoon Dijon mustard
• 2 tbsp. l. olive oil
• Salt and ground black pepper
• 6 tbsp. leaf lettuce mixes
• 2 pears, cored and diced
• 1/2 cup dried cranberries

Preparation:

1. Toast the walnuts in a small dry skillet over medium heat (this will take about 3 minutes).
2. In a small saucepan, combine the champagne, cranberry jelly, shallots, Dijon mustard, and butter. Whisk until combined. Place the saucepan over high heat and bring to a boil. Simmer until the mixture reduces to about 1/3 cup (about 5 minutes). Remove from the heat and season with salt and black pepper to taste.
3. Place the salad mixture in a large bowl. Top with pears, toasted walnuts, and dried cranberries. Drizzle with cranberry champagne dressing before serving.