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.