Pearstiltonsaladwithportdressingtoastedwalnuts Recipes

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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.

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.

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