Salad
| Ingredient | Amount | Notes |
|---|---|---|
| Toasted walnuts, halved | ½ cup | |
| Canned jellied cranberry sauce | ½ cup | |
| Shallots, minced | ¼ cup | |
| Dijon mustard | 1 tsp | |
| Olive oil | 2 tbsp | |
| Mixed lettuce greens | 6 cups | |
| Pears, cored and diced | 2 | |
| Dried cranberries | ½ cup | |
| Salt | To taste | |
| Ground black pepper | To taste |
Candied Walnuts
| Ingredient | Amount | Notes |
|---|---|---|
| Walnuts | 1 lb | |
| Sugar | 1 cup | |
| Egg | 1 |
Cooking Principles
- Reduce the vinaigrette: Simmering concentrates flavor — reduce to about ⅓ cup for a thick, intensely flavored dressing.
- Candy walnuts ahead: The candied walnuts can be made in advance and stored in an airtight container.
- Dress just before serving: Toss greens with dressing only right before serving to keep them crisp.
Salad
Vegetarian
Cooking Steps
- In a small saucepan, combine cranberry sauce, minced shallots, Dijon mustard, and olive oil. Whisk together over medium-high heat.
- Bring to a boil, then reduce heat and simmer until the vinaigrette has reduced to about ⅓ cup, approximately 5 minutes.
- Remove from heat and season with salt and black pepper to taste.
- Place greens in a large bowl or platter. Top with diced pears, toasted walnuts, and dried cranberries. Drizzle with the cranberry vinaigrette just before serving.
Tips & Notes
- Candied Walnuts: Toss 1 lb walnuts with 1 cup sugar and 1 egg. Spread on a baking sheet and bake at 375°F for 20 minutes. Stir, then let dry completely.