Stilton and Walnut Salad with Pear
Why this recipe works
- Good texture contrast: Warm toasted walnuts add crunch against the soft cheese, crisp leaves and juicy pear.
- Balanced dressing: Balsamic vinegar and wholegrain mustard cut through the richness of the Stilton, while honey softens the sharpness.
- Fast to assemble: Only the walnuts need brief toasting, so the salad comes together quickly and is best served fresh.
Get the most out of this recipe
Ingredient notes
- Choose the right pear: Use a pear that is ripe enough to taste sweet but still firm, so it slices cleanly and does not collapse into the leaves.
- Stilton matters: A good Stilton should be creamy, salty and gently tangy rather than dry or harsh; crumble it over the salad just before serving.
- Toast the walnuts: Toasting brings out the walnuts’ nuttiness and gives the salad a warmer, more aromatic finish.
Texture tips
- Dress at the last moment: Toss the leaves and pear with the dressing just before serving to keep the greens crisp.
- Keep the nuts crisp: Let the walnuts cool slightly after toasting, but serve them while still warm for the best crunch and flavour.
Make-ahead tips
- Prepare components separately: The dressing can be whisked ahead, but keep the leaves, pear, Stilton and walnuts separate until serving.
- Best served fresh: Once dressed, the salad is at its best immediately; the leaves soften and the walnuts lose their crispness if left to stand.
Equipment you'll need
Ingredients
Instructions
- Toast the walnuts in a dry frying pan over a medium heat for 3 to 5 minutes, shaking the pan often, until fragrant and lightly browned. Tip onto a plate to cool slightly, keeping them warm for serving.
- In a mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, whole-grain mustard and honey until glossy and emulsified. Taste and adjust by whisking again if it separates.
- Core the pear and slice it thinly. Add the mixed salad greens and pear to the bowl with the dressing and toss gently to coat.
- Divide the salad between two plates, then scatter over the Stilton cheese and warm walnuts. Serve straight away while the walnuts are still warm.
Recipe notes
Tips
- For the best texture, toast the walnuts just before dressing the leaves so they stay warm and crisp.
- If the pear is very juicy, slice it at the last moment to keep the leaves from wilting.
Substitutions
- Replace balsamic vinegar with white balsamic vinegar for a lighter, less sweet dressing.
- Replace honey with maple syrup for a slightly deeper sweetness.
Storage
- Refrigerate up to 1 days
- This salad is best eaten straight away. If needed, keep the dressed leaves separate from the Stilton cheese, pear and walnuts, then assemble just before serving; the walnuts can be re-toasted briefly in a dry frying pan.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk Mustard Tree nuts Walnuts
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