Pear Stilton Salad With Port Dressing Toasted Walnuts Recipes

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PEAR, DATE & WALNUT SALAD WITH CREAMY STILTON DRESSING



Pear, date & walnut salad with creamy stilton dressing image

Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before

Provided by Gary Rhodes

Categories     Lunch, Starter

Time 30m

Number Of Ingredients 10

3 ripe pears , quartered and cored, peel left on
juice 1 lime
100g crème fraîche
300g stilton , crumbled, room temperature
1-2 tbsp ginger syrup (from a jar of ginger in syrup)
100g pack broken walnuts
12 dates (Medjool are good), stoned and chopped
walnut oil , for drizzling
225g bag mixed salad leaves
1 large watercress , divided into sprigs

Steps:

  • Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
  • Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
  • Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

Nutrition Facts : Calories 574 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.05 milligram of sodium

WARM STILTON SALAD



Warm stilton salad image

A perfect salad for one of those late summer-early autumn days - ready in just over half an hour

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 35m

Number Of Ingredients 8

4 rashers smoked streaky bacon , rind removed
3 ripe pears , peeled, cored and sliced
140g blue cheese , cut into small cubes, such as Colston Bassett stilton
100g washed baby spinach
1 tbsp sherry or red wine vinegar
1 tsp clear honey
1 tsp wholegrain mustard
2 tbsp olive oil

Steps:

  • Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
  • To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
  • Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.

Nutrition Facts : Calories 305 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium

PEAR & STILTON SALAD WITH PORT DRESSING & TOASTED WALNUTS



Pear & Stilton Salad with Port Dressing & Toasted Walnuts image

Make and share this Pear & Stilton Salad with Port Dressing & Toasted Walnuts recipe from Food.com.

Provided by tgobbi

Categories     Pears

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup chopped walnuts
1 1/2 cups port wine
6 cups assorted young greens, torn up
2 pears, peeled,cored,sliced
6 tablespoons crumbled Stilton cheese (or other blue cheese)
2 shallots, sliced (1/4 C)
1 clove garlic
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar

Steps:

  • Toast walnuts in heavy saucepan on med heat.
  • Set aside.
  • Pour port into same pan nuts were toasted in.
  • Boil on med high; simmer to reduce by half its volume.
  • Remove from heat& allow to cool.
  • Distribute 1 1/2 C greens on each of 4 plates.
  • Arrange pear slices over.
  • Sprinkle 1 1/2 T cheese on each.
  • For dressing: Puree reduced port, shallots, garlic, mustard, vinegar to smooth in blender.
  • Pour over salads.
  • Top with nuts.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

A delicious autumnal salad, that's quick and easy to make

Provided by wendy

Categories     Salads

Time 5m

Number Of Ingredients 6

100g rocket leaves
2 pears - remove the core and sliced
80g Stilton cheese - crumbled
50g walnuts
100g salad croutons
1 tbs of olive oil

Steps:

  • Scatter the rocket leaves onto the plate.
  • Top with sliced pear.
  • Crumble over the Stilton cheese.
  • Scatter over the walnuts.
  • Add the mini bruschetta or croutons.
  • Add a light drizzle of olive oil.

Nutrition Facts : Calories 511 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 36 grams fat, Fiber 9 grams fiber, Protein 15 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 557 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

ENDIVE, PEAR, AND STILTON SALAD



Endive, Pear, and Stilton Salad image

Categories     Cheese     Dairy     Fruit     Leafy Green     Vegetable     Appetizer     Brunch     Roast     Picnic     Vegetarian     Lunch     Blue Cheese     Pear     Fall     Endive     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

For dressing
1 shallot
1 whole star anise*
1/3 cup vegetable oil
3 tablespoons fresh orange juice
1 teaspoon Port
For salad
2 firm-ripe pears (preferably Bosc)
4 Belgian endives
5 ounces Stilton cheese, crumbled (about 1 cup)
Garnish: chopped fresh parsley leaves or fresh chervil sprigs
*available at specialty foods shops and some supermarkets

Steps:

  • Make dressing:
  • Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
  • Make salad:
  • Preheat oven to 400°F. and line a baking sheet with parchment paper.
  • Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
  • Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
  • On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.

STILTON AND PEAR SALAD



Stilton and Pear Salad image

Categories     Salad     Cheese     Fruit     Leafy Green     Nut     Quick & Easy     Blue Cheese     Pear     Pecan     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 7

2 tablespoons white-wine vinegar
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
6 cups red- or green- leaf lettuce (preferably young lettuce, available at ;specialty produce markets and some supermarkets), or a combination ;of both, rinsed and spun dry
1 large red Bartlett pear
1/4 pound Stilton, crumbled (about 1 cup)
1/2 cup pecans, toasted lightly, cooled, and chopped

Steps:

  • In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

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