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