Roquefort~ pear & watercress salad

4 Servings

Ingredients

Quantity Ingredient
1 ripe pear, pref. red --

Directions

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

: 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.

Recipe By : MSBello

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