Pear And Stilton Or Asiago Salad Recipes

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• In medium bowl, toss greens with dressing; arrange on serving platter. Top with remaining salad ingredients. Serve immediately.

Steps:

• n small bowl, whisk together lemon juice, oil, honey and mustard.
• Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
• Drizzle dressing over top.

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.

Steps:

• Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
• Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
• Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

Steps:

• Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
• To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
• Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.

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.