Nutrition per serving may change if servings are adjusted.
Earl Grey Vinaigrette
¼ cup brewed Earl Grey tea
2 tablespoons champagne vinegar
2 tablespoons walnut oil
2 tablespoons minced shallots
2 teaspoons Dijon mustard
Salt & freshly ground pepper, to taste
12 cups mixed salad greens
2 ripe pears, peeled, cored and diced
2 tablespoons chopped toasted walnuts
⅓ cup Parmesan curls
Freshly ground pepper, to taste
To make vinaigrette: Combine tea, vinegar, oil, shallots and mustard in a jar with a tight-fitting lid. Shake well to combine. Season with salt and pepper.
To make salad: Toss greens with ¼ cup vinaigrette in a large salad bowl. Arrange on 8 salad plates. Toss pears in the bowl with the remaining vinaigrette. Arrange on greens. Top with walnuts, Parmesan curls and pepper. Serve immediately.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
98 calories;6 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 3 g protein; 101 mcg folate; 3 mg cholesterol; 5 g sugars; 0 g added sugars; 2,317 IU vitamin A; 15 mg vitamin C; 81 mg calcium; 1 mg iron; 134 mg sodium; 340 mg potassium
Vitamin A (46% daily value), Folate (25% dv), Vitamin C (25% dv)