Salad: Bosc Pears and Stilton Cheese

Bosc Pears and Stilton Cheese

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