Pears and walnuts are the perfect foil for this earthy black-tea vinaigrette. Parmesan curls make a beautiful garnish.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 1997


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; protein 2.8g 6% DV; carbohydrates 10.6g 3% DV; dietary fiber 3.3g 13% DV; sugars 5.1g; fat 5.8g 9% DV; saturated fat 1g 5% DV; cholesterol 2.9mg 1% DV; vitamin a iu 2317.3IU 46% DV; vitamin c 15.4mg 26% DV; folate 101.3mcg 25% DV; calcium 80.7mg 8% DV; iron 1.3mg 7% DV; magnesium 27.6mg 10% DV; potassium 340.1mg 10% DV; sodium 134.5mg 5% DV; thiamin 0.1mg 7% DV.