| 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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