Roquefort, Pear & Watercress Salad
Whisk together tea, vinegar, oil, shallots, mustard, salt and pepper in a large bowl.Advertisement
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.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
1/2 fruit, 1 1/2 fat