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Categories:Viewed: 66 - Published at: 8 years ago
Ingredients
- 2 tablespoons champagne or rice vinegar
- 3/4 cup dried cranberries, divided
- 2 tablespoons thinly sliced shallot
- 1-1/2 teaspoons Dijon mustard
- 1-1/2 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup canola oil
- 10 cups Boston lettuce
- 2 medium pears, thinly sliced
- 1/2 cup chopped pecans, toasted
Method
- Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream.
- In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries.
