Pear Date Walnut Salad With Creamy Stilton Dressing Food

PEAR, DATE AND WALNUT SALAD WITH BLUE CHEESE

Steps:

• To make the dressing: In a small bowl, combine all of the dressing ingredients and whisk to combine. Taste, and adjust if necessary-I added some more mustard and another pinch of salt.
• To make the salad: First, toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4 to 5 minutes. Set aside.
• In a medium serving bowl, combine the greens, dates, pears and toasted walnuts. When you're ready to serve, drizzle in some dressing (you won't need all of it) and toss until the greens are lightly coated, adding more if necessary. Serve in individual bowls with blue cheese sprinkled on top.

PEAR, DATE & WALNUT SALAD WITH CREAMY STILTON DRESSING

Steps:

• Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
• Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
• Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

WALNUT PEAR SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. , Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.

STILTON AND PEAR SALAD

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 AND WALNUT SALAD

Steps:

• gently heat the cheese and single cream in a pan until the cheese has melted.
• peel the pears, core and cut into thick slices.
• arrange on four plates with the salad leaves and the walnuts.
• drizzle with the warm stilton dressing.
• For A Change:.
• Replace stilton with 75g dolcelatte.
• and the walnuts with 25g toasted hazelnuts.

PEAR & STILTON SALAD WITH PORT DRESSING & TOASTED WALNUTS

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.