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Pear, date & walnut salad with creamy stilton dressing

Pear, date & walnut salad with creamy stilton dressing

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A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cooking needed
  • Easy
  • Serves 6

Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal574
fat41g
saturates17g
carbs36g
sugars0g
fibre4g
protein17g
low insalt1.05g
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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

Method

  • STEP 1

    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.)

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, December 2005

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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