---------- 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
  
 -----