Watermelon and Roquefort Salad with Oolong Tea Vinaigrette

Oolong Tea Vinaigrette, the creation of Peter Ochitwa, chef and owner of Toronto's popular Mad Apple's Restaurant, makes a light and lovely dressing for this cool salad. 

Watermelon and Roquefort Salad with Oolong Tea Vinaigrette


Quantity Ingredients
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.