1 T. brewed Earl Grey tea

1 1/2 tsp. Champagne vinegar

1 1/2 tsp. walnut oil

1 1/2 tsp. minced shallots

1 tsp. Dijon mustard

Salt & freshly ground black pepper to taste

 

3 C. mesclun or other assorted mixed greens, washed and dried

1/2 ripe pear, peeled, cored, and diced

1/2 T. chopped toasted walnuts

2 T. Parmesan curls

Freshly ground black pepper to taste

 

In a jar with a tight-fitting lid, combine tea, vinegar, oil, shallots, and mustard. Shake well to combine. Season with salt and pepper. (The dressing will keep, covered, in the refrigerator for up to 2 days.)  In a salad bowl, toss greens with 1/2 of the vinaigrette. Arrange on 2 salad plates. In the same bowl, toss pears with the remaining vinaigrette. Arrange on greens. Top with walnuts, Parmesan curls, and black pepper. Serve immediately.