Pear, Stilton & Walnut Salad
A fresh English salad with juicy pears, creamy Stilton, peppery watercress, crisp chicory and crunchy walnuts. A simple lemon, honey and wholegrain mustard dressing brings the sweet, salty and tangy flavours together.
Equipment
- Bowl, large
- Bowl, small
- Serving plate
- Whisk
Ingredients
- 2 heads chicory sliced
- ¼ cucumber sliced
- ½ teaspoon honey clear
- 1 lemon juiced
- ½ teaspoon mustard wholegrain and gluten-free
- 2 tablespoons olive oil extra virgin
- 3 pears cored and sliced
- 100 g Stilton cheese rind removed and crumbled
- 2 tablespoons walnuts chopped
- 100 g watercress
Instructions
- Toss the watercress, chicory, pears and cucumber together and arrange on a serving plate or in a large salad bowl.
- Whisk the lemon juice, honey, wholegrain mustard and olive oil together in a small bowl until combined.
- Drizzle the dressing evenly over the salad.
- Sprinkle with the crumbled Stilton and chopped walnuts and serve immediately.
Notes & Wine Advice
Serving Advice
Serve this salad freshly prepared as a light Lunch or alongside a main course as a Side Dish. The combination of fruit, cheese and walnuts also makes it substantial enough for a simple lunch.Recipe Notes
Choose ripe but firm pears so they remain intact when tossed with the other ingredients. Add the dressing shortly before serving to keep the watercress and chicory crisp. Stilton is naturally salty, so additional salt should not be necessary.Stilton & Pear Soup Variation
For the original soup variation, melt 15 g butter in a pan and add 1 chopped onion. Fry for 2–3 minutes until softened. Add 4 peeled, cored and chopped pears and 850 ml gluten-free vegetable stock. Bring to the boil, reduce the heat and simmer for 15–18 minutes until the pears are tender. Blend until smooth, return to the heat and stir in 125 g crumbled Stilton until melted. Finish with lemon juice and seasoning to taste and serve with 1 tablespoon chopped chives. Approximately 268 calories per serving.Storage Advice
The finished salad is best served immediately. If preparing ahead, keep the dressing, pears, Stilton and walnuts separate from the salad leaves. Refrigerate the prepared ingredients and assemble shortly before serving.Wine Advice
The combination of sweet pear and salty Stilton calls for a wine with enough fruit and sweetness to balance the blue cheese. A lightly sweet Moscato d’Asti is an excellent choice. Its fresh fruit character and delicate bubbles complement the pear while providing a pleasant contrast to the creamy Stilton.Nutrition values
Serving: 250 g | Calories: 295 kcal | koolhydraten: 28 g | Eiwitten: 7 g | Vet: 19 g | Verzadigd vet: 6 g | Natrium: 330 mg | Suiker: 18 g