Recipe - Roquefort Pear And Watercress Salad

2 tablespoon Strong brewed tea pref
Earl Grey
1 tablespoon Whitewine vinegar or
Champagne vinegar
1 tablespoon Walnut oil
1 tablespoon Minced shallots
1 teaspoon Dijon mustard
Salt and freshly ground
Black pepper
3 cup Washed, dried and torn red
Leaf lettuce
3 cup Washed & dried watercress
Lettuce
1 Ripe pear, pref. red
Cored/thinly cut or sliced up
1 ounce Roquefort cheese
Crumbled
1 tablespoon 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

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip