Blue cheese and pear salad recipe
Created by The Tesco Recipes team
Griddled pears and chicory are topped with crumbled blue cheese and caramelised walnuts to make this wonderful winter salad.
See method- Serves 2
- Takes 20 mins
- 841 calories / serving
Ingredients
- small white baguette, sliced
- 50g walnut halves
- 2 tbsp olive oil
- 1 tbsp honey, plus extra to serve
- ½ tsp chilli flakes
- 5 sprigs thyme, leaves stripped
- 2 pears, quartered and cored
- 2 chicory, leaves separated
- 50g Stilton, roughly crumbled
Each serving contains
- Energy
- 3215kJ 841.0kcal
- Fat
- 42g
- Saturates
- 10g
- Salt
- 1.8g
- Sugars
- 34g
of the Reference intake
Carbohydrate 88.1gProtein 22.0gFibre 10.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Place the sliced baguette on a baking tray, drizzle with ½ tbsp oil, season with a pinch of salt and toast in the oven for 5-10 mins until golden. Set aside.
- Line a small baking dish with baking paper and place the walnuts on there, along with ½ tbsp olive oil, honey, chilli flakes and half of the thyme leaves. Season with a pinch of salt then roast for 10 mins until golden and sticky.
- Meanwhile heat a cast iron griddle pan to high and drizzle over the remaining 1 tbsp oil over the pear quarters. Griddle for 3-5 mins on each side or until griddle marks appear. Season.
- Arrange the chicory leaves on a plate or platter and top with the warm roasted pears, sticky chilli walnuts, remaining fresh thyme leaves and crumbled Stilton.
- Drizzle over extra honey and chilli flakes to serve. Enjoy with the toasted baguette crostinis on the side.
- Tip: To make this salad vegetarian, use a veggie Stilton.
- See more Winter salads
