- In a small saucepan, combine cranberry sauce, shallots, Dijon mustard and oil. Whisk together.
- Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes).
- Remove from heat and season to taste with salt and black pepper.
- Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.