Warm Stilton Salad Recipes

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

Ingredients

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

WARM MUSHROOM AND STILTON SALAD

Warm Mushroom and Stilton Salad image

Categories Salad Cheese Mushroom Appetizer Sauté Blue Cheese Fall Spring Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 ounces pancetta
3 large shallots
1 pound fresh chanterelle mushrooms
2 ounces Stilton
6 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon plus 2 teaspoons Sherry wine vinegar
1 4- to 5-ounce bag Bordeaux lettuce mix

Steps:

Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.

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

Ingredients

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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Chop 1 1/2 ounces pancetta. Thinly slice 3 large shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble 2 ounces Stilton.
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