Warm Stilton salad
A perfect salad for one of those late summer-early autumn days - ready in just over half an hour
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
- 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.
305 kcalories, protein 13.0g, carbohydrate 13.0g, fat 23.0 g, saturated fat 11.0g, fibre 3.0g, sugar 1.0g, salt 1.5 g
Recipe from Good Food magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/2079/
http://www.bbcgoodfood.com/recipes/2079/
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Ingredients
- 4 rashers smoked streaky bacon , rind removed
- 3 ripe pears , peeled, cored and sliced
- 140.0g blue cheese , cut into small cubes, such as Colston Bassett Stilton
- 100.0g washed baby spinach
FOR THE DRESSING
- 1.0 tbsp sherry or red wine vinegar
- 1.0 tsp clear honey
- 1.0 tsp wholegrain mustard
- 2.0 tbsp olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Wonderful seasonal salad
Ingredients
- 4 rashers smoked streaky bacon , rind removed
- 3 ripe pears , peeled, cored and sliced
- 140.0g blue cheese , cut into small cubes, such as Colston Bassett Stilton
- 100.0g washed baby spinach
FOR THE DRESSING
- 1.0 tbsp sherry or red wine vinegar
- 1.0 tsp clear honey
- 1.0 tsp wholegrain mustard
- 2.0 tbsp olive oil
305 kcalories, protein 13.0g, carbohydrate 13.0g, fat 23.0 g, saturated fat 11.0g, fibre 3.0g, sugar 1.0g, salt 1.5 g
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24 February 2008
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