Name: Pear, date & walnut salad with creamy stilton dressing
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: British
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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Pear, date & walnut salad with creamy stilton dressing

Pear, date & walnut salad with creamy stilton dressing

Gary Rhodes

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Serves 6

Easy

Prep: 30 mins

No cooking needed

A star rating of 4.8 out of 5.9 ratingsRate

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

Vegetarian

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Roast sirloin of beef

A star rating of 4.9 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal574
fat41g
saturates17g
carbs36g
sugars0g
fibre4g
protein17g
salt1.05g

low

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.

Recipe from Good Food magazine, December 2005

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A star rating of 4.8 out of 5.9 ratings

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