A step-by-step recipe for leaf lettuce, pears, walnuts with cranberry-champagne dressing.
Recipe author – Robin Miller
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Time: one 6 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. walnuts
- 1/2 tbsp. champagne
- 1/2 tbsp. canned cranberry jelly
- 1/4 Art. chopped shallots
- 1 tsp Dijon mustard
- 2 tbsp. l olive oil
- Salt and ground black pepper
- 6 tbsp. leaf lettuce mixes
- 2 pears, cored and diced
- 1/2 tbsp. dried cranberries
Recipes with similar ingredients: walnuts, champagne, cranberry sauce, shallots, Dijon mustard, salad mix, lettuce, lettuce, iceberg lettuce, frissé salad, lettuce corn, pears, dried cranberries
Recipe preparation:
- Fry the walnuts in a small dry pan over medium fire (it will take about 3 minutes).
- In a small saucepan, mix champagne, cranberry jelly, shallots, Dijon mustard and butter. Whisk with a whisk. Put stew-pan over high heat and bring to a boil. Cook on simmer until the mixture is boiled until approximately 1/3 Art. (about 5 minutes). Remove from heat and add salt to taste. black pepper.
- Place the salad mixture in a large bowl. Put the pears on top, toasted walnuts and dried cranberries. Before serving, pour Cranberry salad dressing with champagne.
