Roquefort, pear and watercress salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Strong brewed tea -- pref |
| Earl Grey | ||
| 1 | tablespoon | White-wine vinegar or |
| Champagne vinegar | ||
| 1 | tablespoon | Walnut oil |
| 1 | tablespoon | Minced shallots |
| 1 | teaspoon | Dijon mustard |
| Salt and freshly ground | ||
| Black pepper | ||
| 3 | cups | Washed, dried and torn red |
| Leaf lettuce | ||
| 3 | cups | Washed & dried watercress |
| Lettuce | ||
| 1 | Ripe pear, pref. red -- | |
| Cored/thinly sliced | ||
| 1 | ounce | Roquefort cheese -- |
| Crumbled | ||
| 1 | tablespoon | Chopped toasted walnuts |
Directions
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.
Recipe By : MSBello
From: Date: 05/27 File
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