Vinaigrette

1 oolong tea bag

1/3 cup Pear Champagne Vinegar

2 TBL 1000 flower honey

1 tsp fresh thyme chopped

1 tsp shallot minced

1/8 tsp murray river salt

1/8 tsp freshly ground pepper

1 cup avocado oil

Salad

2 cups watermelon cubed

2 cups cucumber sliced

½ cup Maytag bleu cheese crumbled

In a small sauce pan combine the tea bag and the pear vinegar. Bring to a boil, lower heat and simmer for 2 minutes. Remove from heat and set aside, continue to steep tea bag in the vinegar till cooled.

Transfer vinegar to a stainless steel bowl add honey, thyme, shallots, Murray River salt, and pepper and whisk until blended.

Continue to whisk while gradually adding the oil in a slow steady stream until blended. Place in a jar and refrigerate for 4 hours before serving.

In a large bowl add watermelon cucumber and bleu cheese. Drizzle dressing over salad and toss lightly.