Blue cheese and pear salad recipe

4 ratings

Griddled pears and chicory are topped with crumbled blue cheese and caramelised walnuts to make this wonderful winter salad. See method

Ingredients

If you don't have any pears, try using apples

of the reference intake
Carbohydrate 88.1g Protein 22g Fibre 10.4g

Preheat the oven to gas 4, 180°C, fan 160°C. Place the sliced baguette on a baking tray, drizzle with ½ tbsp oil, season with a pinch of salt and toast in the oven for 5-10 mins until golden. Set aside.
Line a small baking dish with baking paper and place the walnuts on there, along with ½ tbsp olive oil, honey, chilli flakes and half of the thyme leaves. Season with a pinch of salt then roast for 10 mins until golden and sticky.
Meanwhile heat a cast iron griddle pan to high and drizzle over the remaining 1 tbsp oil over the pear quarters. Griddle for 3-5 mins on each side or until griddle marks appear. Season.
Arrange the chicory leaves on a plate or platter and top with the warm roasted pears, sticky chilli walnuts, remaining fresh thyme leaves and crumbled Stilton.
Drizzle over extra honey and chilli flakes to serve. Enjoy with the toasted baguette crostinis on the side.

Tip: To make this salad vegetarian, use a veggie Stilton.