Name: Warm stilton salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 4 rashers smoked streaky bacon rind removed; 3 ripe pears peeled, cored and sliced; 140g blue cheese cut into small cubes, such as Colston Bassett stilton; 100g washed baby spinach; 1 tbsp sherry or red wine vinegar; 1 tsp clear honey; 1 tsp wholegrain mustard; 2 tbsp olive oil

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Warm stilton salad

Warm stilton salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.8 ratingsRate

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A perfect salad for one of those late summer-early autumn days – ready in just over half an hour

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Slow roast leg of lamb

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Ingredients

Nutrition

Units:

MetricUS

4 rashers smoked streaky bacon

rind removed
3 ripe pears

peeled, cored and sliced
140g blue cheese

cut into small cubes, such as Colston Bassett stilton
100g washed baby spinach

For the dressing

1 tbsp sherry or red wine vinegar
1 tsp clear honey
1 tsp wholegrain mustard
2 tbsp olive oil

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Nutrition: per serving

kcal305
fat23g
saturates11g
carbs13g
sugars1g
fibre3g
protein13g
salt1.5g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2005

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A star rating of 4.5 out of 5.8 ratings

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