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Pear, Stilton and Walnut Salad Recipe

New Year's Day Salad Pear, Walnut and Stilton Salad

Having eaten my fair share of mince pies and all the other heavy foods associated with  Christmas, I long for something light and fresh in January.  Pears and walnuts make great partners in a salad and with a cheese dressing, peppery rocket leaves, spinach and watercress the combination is delicious.

We always seem to have some stilton left over after Christmas so this is a great way to use it up.  If you grow your own pears you might have stored some 'Winter Nellis', a late pear harvested in November. If not, most shops will stock Comice or Conference which are sweet and juicy.  You might also have some walnuts from the autumn.

Ingredients

  • 170g Stilton, crumbled
  • 142ml carton single cream
  • 2 ripe pears, peeled
  • Juice of 1/2 lemon
  • 90g pack watercress, spinach and rocket salad
  • 25g walnut halves, toasted

Instructions

  1. In a small pan, gently heat 110g of the crumbled Stilton and all of the single cream until the cheese has melted and the dressing is smooth.
  2. Slice each pear into thick wedges and remove the core. Toss into the lemon juice.
  3. Divide the salad leaves between six plates.
  4. Scatter with the pears, walnuts and remaining Stilton.
  5. Drizzle with the dressing and serve at once.

 

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