Tuesday, May 19, 2009

Salad: Bosc Pears and Stilton Cheese

Bosc Pears and Stilton Cheese



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Endive, Pear and Stilton Salad with Walnuts and Port Vinaigrette

¾ cup walnuts, coarsely chopped
1 teaspoon Dijon mustard
2 tablespoons port wine (or dry sherry)
1 tablespoon red wine vinegar
1½ tablespoons walnut oil
1½ tablespoons olive oil
Pinch of allspice
Salt
Pepper
3 medium endive, washed and divided into leaves (or use red leaf and green leaf lettuce)
2 small Bosc pears, cored and cut into thin wedges
¼ pound Stilton cheese
  1. Preheat oven to 350 degrees F.
  2. Spread the walnuts on a cookie sheet. Place in the oven and bake for about 10 minutes until lightly toasted. Let cool .
  3. Blend together mustard, port, vinegar, oils and allspice. Season with salt and pepper to taste.
  4. On individual salad plates, arrange the endive (or if using lettuce, toss lettuce in a bowl). Top with pear slices, then crumbled Stilton cheese. Sprinkle with the dressing then with walnuts.
Note: Some recipes call for 3 tablespoons of walnut oil instead of the mix of walnut/olive oils but straight walnut oil is a bit strong for my taste.

Serves 4

6 comments:

  1. that looks really delicious! i will have to try that. anything with nuts, cheese and fruit!

    thank you for your comment on the show. we are excited to meet you and we are really excited about the show. we are hoping for a good turnout.

    also, can't wait to see your post on the Mark Word show in austin! how much fun.

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  2. I love that salad. It's a lunch by itself.
    Irene

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  3. That looks and sounds delicious! All you are missing is some good company and some wine! Maybe Audrey and I should bring those two things! I am looking forward to the Mark Word show also after being introduced to him by you and Audrey! Thank you for the congrats too Annie!

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  4. I love stilton, how come I haven't had any in ages?...

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  5. This sounds excellent! Always a winning combination that can never go wrong. Thanks for whetting my appetite with the beautiful photography.

    Rupert

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