Best Stilton Cheese Pasta And Walnut Salad Recipes

Apple Walnut Salad with Stilton Cheese image

Provided by Matthew Molus

Categories Apple

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 ounces Stilton cheese
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons heavy cream (double)
1 teaspoon fresh ground pepper
6 sweet apples, unpeeled cored and cut into 1/2 inch dice (braeburn, gala, red delicious)
4 stalks celery, thinly sliced (save leaves for garnish)
2 tablespoons dried currants or 2 tablespoons raisins
1 tablespoon fresh lemon juice
1/2 cup coarsely chopped walnuts, toasted

Steps:

Put one third of the cheese in a large bowl.
Add olive oil and using a fork, mash together the cheese and oil.
Add vinegar and continue to mash and mix.
Add cream and pepper and mix well to make a thick creamy dressing.
Add the apples, sliced celery, currants, and lemon juice to the dressing and mix well.
Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts.
Mix them into the salad gently and evenly.
Transfer to a serving bowl and garnish with the remaining walnuts and celery leaves.
Serve right away.
TOASTED WALNUTS.
Preheat oven to 325 degrees.
Spread nuts in a single layer on a baking sheet.
Place baking sheet in the oven and toast, stirring occasionally, until nuts are lightly browned, fragrant, and coated in a layer of their own oil.
Depending on the size of the nuts this may take between 10-20 minutes.
Remove the nuts from the pan as soon as they start to look done.
Pour them onto a plate to cool.

Salad of Romaine, Apples, Walnuts and Stilton Cheese image

Provided by evelynathens

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup walnut pieces
1 head romaine lettuce, rinsed and torn into 1 inch pieces
1/2 bunch watercress, stems trimmed,rinsed
6 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 large red apple, cored
1/2 large granny smith apple, cored
1 tablespoon fresh lemon juice
1/2 cup crumbled Stilton cheese, about (a good quality blue cheese may be substituted)

Steps:

Heat oven to 350F (175C).
Toast walnuts for 10 minutes and cool to room temperature.
Combine romaine and watercress in a large bowl.
Whisk oil, vinegar and salt and pepper in a small bowl until blended.
Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
When ready to serve: Toss salad greens with dressing to coat.
Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
Serve immediately.