Best Pear Stilton And Chicory Salad With Crispy Chestnuts Recipes

PEAR, CHICORY & BLUE CHEESE SALAD

Pear, chicory & blue cheese salad image

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Provided by Good Food team

Time 15m

Number Of Ingredients 7

Ingredients

4 small heads chicory (we used a mix of red and pale green)
2 ripe but firm pears , quartered and cored
juice 1 lemon
handful flat-leaf parsley , chopped
50g walnut halves
2 tbsp walnut oil
100g blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

Steps:

Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

Nutrition Facts : Calories 284 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium

ARUGULA, PEAR AND STILTON SALAD

Arugula, Pear and Stilton Salad image

Categories Salad Leafy Green Vegetarian Quick & Easy Low Cal Oscars Lunch Blue Cheese Pear Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

3/4 cup vegetable oil
6 tablespoons white wine vinegar
2 tablespoons minced shallots
8 cups lightly packed arugula (about 8 ounces), stems trimmed
6 small Bosc or Comice pears, halved, cored, thinly sliced
8 ounces Stilton cheese, crumbled

Steps:

Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.

STILTON AND PEAR SALAD

Stilton and Pear Salad image

Categories Salad Cheese Fruit Leafy Green Nut Quick & Easy Blue Cheese Pear Pecan Winter Gourmet

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons white-wine vinegar
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
6 cups red- or green- leaf lettuce (preferably young lettuce, available at ;specialty produce markets and some supermarkets), or a combination ;of both, rinsed and spun dry
1 large red Bartlett pear
1/4 pound Stilton, crumbled (about 1 cup)
1/2 cup pecans, toasted lightly, cooled, and chopped

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.