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Roquefort, Pear & Watercress Salad

http://www.eatingwell.com/recipes/roquefort_pear_watercress_salad.html

From EatingWell:  January/February 1994

Walnuts do double-duty in this tasty pear and Roquefort salad—walnut oil gets whisked into the vinaigrette and toasted walnuts are sprinkled on top of the salad.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2 tablespoons strong brewed tea, preferably Earl Grey
• 1 tablespoon white-wine vinegar, or Champagne vinegar
• 1 tablespoon walnut oil
• 1 tablespoon minced shallots
• 1 teaspoon Dijon mustard
• Salt & freshly ground pepper, to taste
• 3 cups washed, dried and torn red leaf lettuce
• 3 cups washed and dried watercress leaves
• 1 ripe pear, preferably red, cored and thinly sliced
• 1 ounce Roquefort cheese, crumbled
• 1 tablespoon chopped toasted walnuts

Preparation

1. Whisk together tea, vinegar, oil, shallots, mustard, salt and pepper in a large bowl.
2. Add lettuce and watercress together and toss to coat. Divide among 4 salad plates, decoratively arranging pear slices over the lettuce mix. Sprinkle cheese and walnuts on top and garnish with a grinding of pepper.

Nutrition

Per serving : 101 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 6 mg Cholesterol; 8 g Carbohydrates; 3 g Protein; 1 g Fiber; 234 mg Sodium; 200 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.