Pear Stilton Salad With Port Dressing Toasted Walnuts Recipes

PEAR & STILTON SALAD WITH PORT DRESSING & TOASTED WALNUTS

Steps:

• Toast walnuts in heavy saucepan on med heat.
• Set aside.
• Pour port into same pan nuts were toasted in.
• Boil on med high; simmer to reduce by half its volume.
• Remove from heat& allow to cool.
• Distribute 1 1/2 C greens on each of 4 plates.
• Arrange pear slices over.
• Sprinkle 1 1/2 T cheese on each.
• For dressing: Puree reduced port, shallots, garlic, mustard, vinegar to smooth in blender.
• Pour over salads.
• Top with nuts.

ENDIVE, PEAR, AND STILTON SALAD

Steps:

• Make dressing:
• Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
• Make salad:
• Preheat oven to 400°F. and line a baking sheet with parchment paper.
• Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
• Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
• On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.

STILTON AND PEAR SALAD

Steps:

• In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

PEAR, DATE & WALNUT SALAD WITH CREAMY STILTON DRESSING

Steps:

• 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.