Pear & stilton salad
Ingredients
- 100 g watercress
- 2 heads of chicory sliced
- 3 pears cored and sliced
- ¼ cucumber sliced
- juice of 1 lemon
- ½ teaspoon clear honey
- ½ teaspoon gluten-free wholegrain mustard
- 2 tablespoons extra virgin olive oil
- 100 g Stilton cheese rind removed and crumbled
- 2 tablespoons chopped walnuts
Instructions
- Toss together the watercress, chicory, pears and cucumber and place on a serving plate or in a large salad bowl.
- Whisk together the lemon juice, honey, mustard and olive oil in a small bowl, then drizzle over the leaves.
- Sprinkle over the Stilton and walnuts and serve.
Notes / Tips / Wine Advice:
For Stilton & pear soup,
melt 15 g (½ oz) butter in a pan, add 1 chopped onion and fry for 2–3 minutes until softened. Add 4 peeled, cored and chopped pears and 850 ml (1½ pints) gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 15–18 minutes until the pears are tender. Using a hand-held blender, blend the soup until smooth. Return to the heat and crumble in 125 g Stilton cheese and stir until it melts. Add a squeeze of lemon juice and season to taste. Serve sprinkled with 1 tablespoon chopped chives. Calories per serving 268Nutritional Information
Calories: 295 kcal
