Kale Clementine Stilton Salad Food

KALE, CLEMENTINE & STILTON SALAD

Steps:

• 1. Add all the dressing ingredients into a large bowl and mix together with a spoon.
• ​2. Wash the kale, then remove the stems and tear the leaves into small pieces. Place the leaves in the large salad bowl with the dressing.
• 3. Using your hands, mix the dressing and kale leaves and firmly start massaging the leaves. Continue until the leaves have soften and wilted.
• 4. Peel the clementines, and delicately remove the skin off each segment. Break off small chunks off the stilton. Roughly cut the smoked almonds into smaller pieces.
• 5. Add the clementine pieces and chunks of stilton to the kale. Mix delicately and place the salad in a serving bowl. Sprinkle the almond pieces over the salad and serve.

WARM STILTON SALAD

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.