I love a salad with cheese and it is usually goats cheese that gets my attention. However, in this instance it’s the addition of a wonderfully pungent Stilton that makes this combination of pears and arugula a winning one.
The sharp after-taste of the Stilton compliments the sweet pear and peppery arugula perfectly, it is a volume of flavours and textures at their best – and having them all in one delicious salad makes me very happy.
Now I must dash into the kitchen and start making soup – Mr Man is having his wisdom teeth out as I write and this salad just isn’t going to cut it – especially when I have proposed a chicken noodle soup as a pick-me-up, followed by rice pudding. Happy Friday night!
Ingredients
5 cups of lightly packed arugula (rocket)
2 Bosc or Comice pears, halved, cored and thinly sliced
2 tablespoons toasted walnuts, chopped
3 ounces Stilton, crumbled
White Balsamic Vinaigrette (recipe below)
Mix arugula and pears together, scatter with walnuts and Stilton crumbles and drizzle with vinaigrette. Serve immediately.
Ingredients
¾ cup extra virgin olive oil
¼ cup white balsamic vinegar
1 tablespoon honey
1 tablespoon lemon juice
Sea salt and freshly ground black pepper, to taste
Combine the vinegar and lemon juice in a bowl and slowly whisk in the oil until fully combined. Then whisk in the honey and season to taste with salt and pepper.
Let stand at room temperature for 30 minutes to let the flavours combine, give the dressing a final whisk and serve over salad.
Makes 1 cup of white balsamic vinaigrette.
© 2012, Michelle. All rights reserved.
