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Pear and almond salad with Stilton

This flavour-packed salad is a fantastic way to use up leftover Stilton.

  • Timer Prep 15 min
    Cook 7 min
  • Chart 550.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Halve and core the peas. Separate the leaves of the baby gem lettuce heads.

For the Dressing

For the Salad

And the rest...

  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  2. 2 Whisk together the dressing ingredients and season to taste.
  3. 3 Spread the almonds in an even layer on a baking tray. Drizzle over the honey and sprinkle with a little salt. Transfer to the oven for 5-7 minutes until caramelised.
  4. 4 Remove from the oven, scrape onto greaseproof paper and leave to cool.
  5. 5 Divide the lettuce and watercress equally among plates to serve.
  6. 6 Slice the pear halves and add to the plates.
  7. 7 Crumble over the Stilton and scatter with the nuts. Serve with dressing to drizzle over.
  • Average per serving
  • Calories 550.0kCal
  • Fat41.5g
  • Saturated14.0g
  • Salt1.16g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg