Best Pear Stilton Salad With Port Dressing Toasted Walnuts Recipes

Endive, Pear, and Stilton Salad image

Yield Makes 4 servings

Number Of Ingredients 12

For dressing
1 shallot
1 whole star anise*
1/3 cup vegetable oil
3 tablespoons fresh orange juice
1 teaspoon Port
For salad
2 firm-ripe pears (preferably Bosc)
4 Belgian endives
5 ounces Stilton cheese, crumbled (about 1 cup)
Garnish: chopped fresh parsley leaves or fresh chervil sprigs
*available at specialty foods shops and some supermarkets

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 image

Yield Serves 4

Number Of Ingredients 7

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.

Arugula, Pear and Stilton Salad image

Yield Serves 8

Number Of Ingredients 6

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.

Pear & Stilton Salad with Port Dressing & Toasted Walnuts image

Provided by tgobbi

Categories Pears

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup chopped walnuts
1 1/2 cups port wine
6 cups assorted young greens, torn up
2 pears, peeled,cored,sliced
6 tablespoons crumbled Stilton cheese (or other blue cheese)
2 shallots, sliced (1/4 C)
1 clove garlic
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar

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.