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
Whisk together tea, vinegar, oil, shallots, mustard, salt and pepper in a large bowl.
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.
101 calories;7 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 16 mcg folate; 6 mg cholesterol; 4 g sugars; 0 g added sugars; 2492 IU vitamin A; 13 mg vitamin C; 93 mg calcium; 0 mg iron; 233 mg sodium; 196 mg potassium