2 TB strong brewed tea -- pref
: Earl Grey
1 TB white-wine vinegar or
: Champagne vinegar
1 TB walnut oil
1 TB minced shallots
1 ts Dijon mustard
: salt and freshly ground
: black pepper
3 c washed, dried and torn red
: leaf lettuce
3 c washed & dried watercress
: lettuce
1 ripe pear, pref. red --
: cored/thinly sliced
1 oz Roquefort cheese --
: crumbled
1 TB chopped toasted walnuts
In small bowl, whisk together tea, vinegar, oil,
shallots, mustard, salt and pepper. (can be prepared 2
days ahead, and stored in fridge.) In large bowl,toss
lettuce and watercress toegether with the dressing.
Divide among 4 salad plates, decoratively arranging
pear slices over lettuce mixture. Sprinkle cheese and
walnuts on top and garnish with a grinding of black
pepper.
