---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Roquefort, Pear And Watercress Salad
 Categories: Cheese, Fruits, Salads
      Yield: 4 servings
 
 
        2 TB strong brewed tea -- pref
  :          Earl Grey
        1 TB white-wine vinegar or
  :          Champagne vinegar
        1 TB walnut oil
        1 TB minced shallots
        1 ts Dijon mustard
  :          salt and freshly ground
  :          black pepper
        3 c  washed, dried and torn red
  :          leaf lettuce
        3 c  washed & dried watercress
  :          lettuce
        1    ripe pear, pref. red --
  :          cored/thinly sliced
        1 oz Roquefort cheese --
  :          crumbled
        1 TB chopped toasted walnuts
  
  In small bowl, whisk together tea, vinegar, oil,
  shallots, mustard, salt and pepper. (can be prepared 2
  days ahead, and stored in fridge.) In large bowl,toss
  lettuce and watercress toegether with the dressing.
  Divide among 4 salad plates, decoratively arranging
  pear slices over lettuce mixture. Sprinkle cheese and
  walnuts on top and garnish with a grinding of black
  pepper.
  
  Recipe By     : MSBello
 
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