Pear and stilton salad recipe

  • Serves 6
  • 15 mins to prepare
  • 300 calories / serving
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To make the dressing, place the lemon zest in a mini food processor with 25g (1oz) walnut pieces and whizz until finely chopped.

Add half the lemon juice, the walnut oil and water, then add the sugar and season. Whizz the ingredients together again to make a creamy dressing.

Slice and core the pears and squeeze over the remaining lemon juice to stop them turning brown. Arrange the lettuce leaves, pears and cheese on 6 small serving plates.

Scatter over the remaining walnuts and the spring onions. Drizzle with the dressing and season with ground black pepper.

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*Products are subject to availability in selected stores.

  • Ingredients

  • Dressing

  • grated zest and juice of 1 lemon
  • 100g walnut pieces
  • 2tbsp water
  • 3tbsp walnut oil
  • 1 pinch caster sugar
  • Salad

  • 4 conference pears
  • 2 romaine lettuce hearts, separated into leaves
  • 125g blue stilton, crumbled into chunks
  • 4 spring onions, thinly sliced
  • ground black pepper
  • Energy 1235kj 300kcal 15%
  • Fat 25g 36%
  • Saturates 7g 35%
  • Sugars 11g 12%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 10.9g Protein 8.4g Fibre 4.1g


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