|2 cups||cubed watermelon|
|2 cups||Kirby cucumber slices|
|1/2 cup||Roquefort cheese, crumbled|
|1/2 cup||Oolong Tea Vinaigrette (recipe follows):|
|1||oolong tea bag|
|1/3 cup||white wine vinegar|
|2 tbsp||liquid honey|
|1 tsp||chopped thyme leaves|
|1 tsp||minced shallots|
|1/8 tsp||fine sea salt|
|1/8 tsp||freshly ground white pepper|
|1 cup||vegetable oil or canola oil|
1. In a medium size bowl, gently toss together watermelon, cucumber slices and cheese. 2. Drizzle with vinaigrette. Serve immediately. Oolong Tea Vinaigrette: 1. In a very small saucepan combine the tea bag and the vinegar. Bring to a boil over high heat, then lower the heat to medium and continue to boil for 2 minutes. 2. Remove from the heat and set aside, allowing the tea bag to steep in the vinegar until cooled. Remove the tea bag and gently squeeze it into the pot to extract as much vinegar as possible. 3. Transfer the vinegar to a stainless steel bowl. Add the honey, thyme, shallots, salt and white pepper, and whisk until blended and smooth. 4. Continuing to whisk, gradually add the oil in a slow, steady stream until blended. The mixture should not emulsify. Place in a jar, cover tightly, and refrigerate for at least 4 hours before serving. 5. Leftover vinaigrette will keep up to 2 weeks, refrigerated in a tightly covered jar. Makes approximately 1 1/2 cups.
Source: Perfect Vinaigrettes by Linda Dannenberg, Stewart, Tabori & Chang, 1999.