Roquefort~ Pear & Watercress Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: strong brewed tea, pref
Directions:
: 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
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
Source from luhu.jp
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
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
Source from luhu.jp