Roquefort~ pear & watercress salad
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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
