Pears and walnuts are the perfect foil for this earthy black-tea vinaigrette. Parmesan curls make a beautiful garnish. Source: EatingWell Magazine, December 1997

EatingWell Test Kitchen


Earl Grey Vinaigrette


Instructions Checklist
  • 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 1/4 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.

Nutrition Facts

98 calories; 5.8 g total fat; 1 g saturated fat; 3 mg cholesterol; 134 mg sodium. 340 mg potassium; 10.6 g carbohydrates; 3.3 g fiber; 5 g sugar; 2.8 g protein; 2317 IU vitamin a iu; 15 mg vitamin c; 101 mcg folate; 81 mg calcium; 1 mg iron; 28 mg magnesium;