| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Grains | Cheese, Fruits | 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 From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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