2 tbsp strong brewed tea -- pref.Earl Grey
1 tbsp white-wine vinegar or Champagne vinegar
1 tbsp walnut oil
1 tbsp minced shallots
1 tsp Dijon mustard
salt and freshly ground black pepper
3 cups washed, dried and torn red leaf lettuce
3 cups washed & dried watercress lettuce
1 ripe pear, pref. red -- cored/thinly sliced
1 oz Roquefort cheese -- crumbled
1 tbsp 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 together 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.
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