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

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.

MSBello

05/27