Pear, date & walnut salad with creamy Stilton dressing
Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
No cooking needed
Vegetarian
- 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.
PER SERVING
574 kcalories, protein 17g, carbohydrate 36g, fat 41 g, saturated fat 17g, fibre 4g, salt 1.05 g
Recipe from Good Food magazine, December 2005.
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Ingredients
- 3 ripe pears , quartered and cored, peel left on
- juice 1 lime
- 100g crème fraîche
- 300g Stilton , crumbled, room temperature
- 1-2 tbsp ginger syrup (from a jar of ginger in syrup)
- 100g pack broken walnuts
- 12 dates (Medjool are good), stoned and chopped
- walnut oil , for drizzling
- 225g bag mixed salad leaves
- 1 large watercress , divided into sprigs
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
No cooking needed
Vegetarian
No cook seasonal starter
Ingredients
- 3 ripe pears , quartered and cored, peel left on
- juice 1 lime
- 100g crème fraîche
- 300g Stilton , crumbled, room temperature
- 1-2 tbsp ginger syrup (from a jar of ginger in syrup)
- 100g pack broken walnuts
- 12 dates (Medjool are good), stoned and chopped
- walnut oil , for drizzling
- 225g bag mixed salad leaves
- 1 large watercress , divided into sprigs
PER SERVING
574 kcalories, protein 17g, carbohydrate 36g, fat 41 g, saturated fat 17g, fibre 4g, salt 1.05 g
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18 December 2007
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