pear and stilton salad
Preparation time 15 minutes
100 g (3½ oz) watercress
2 heads of chicory, sliced
3 pears, cored and sliced
¼ cucumber, sliced
juice of 1 lemon
½ teaspoon clear honey
½ teaspoon gluten-free wholegrain mustard
2 tablespoons extra virgin olive oil
100 g (3½ oz) Stilton cheese, rind removed and crumbled
2 tablespoons chopped walnuts
Toss together the watercress, chicory, pears and cucumber and place on a serving plate or in a large salad bowl.
Whisk together the lemon juice, honey, mustard and olive oil in a small bowl, then drizzle over the leaves. Sprinkle over the Stilton and walnuts and serve.
For Stilton & pear soup, melt 15 g (½ oz) butter in a pan, add 1 chopped onion and fry for 2–3 minutes until softened. Add 4 peeled, cored and chopped pears and 850 ml (1½ pints) gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 15–18 minutes until the pears are tender. Using a hand-held blender, blend the soup until smooth.
Return to the heat and crumble in 125 g (4 oz) Stilton cheese and stir until it melts. Add a squeeze of lemon juice and season to taste. Serve sprinkled with 1 tablespoon chopped chives. Calories per serving 268
|pear and stilton salad|