- 2 Assam tea bags or 2 teaspoons loose Assam
- 1/2 cup rice vinegar
- 3/4 cup canola oil
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 6 cups watercress or mixed greens
- 1 pear, cored and thinly sliced
- Combine the tea and vinegar and let steep for 20 minutes. Remove the tea bags or strain the leaves.
- Whisk in the next 5 ingredients. Toss with the greens and pear slices.