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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; carbohydrates 10.6g; dietary fiber 3.3g; sugars 5.1g; fat 5.8g; saturated fat 1g; cholesterol 2.9mg; vitamin a iu 2317.3IU; vitamin c 15.4mg; folate 101.3mcg; calcium 80.7mg; iron 1.3mg; magnesium 27.6mg; potassium 340.1mg; sodium 134.5mg; thiamin 0.1mg.