Stilton, Pear and Walnut Salad

Stilton, Pear and Walnut Salad
By The Cooking World, Editorial Staff
October 21, 2022

A Delicious Pear and Walnut Salad

There is no better way to end this week than with another recipe from our We Cook Books series. Let's welcome the weekend with a delicious Stilton, Pear and Walnut Salad Recipe from The British Cookbook.

This recipe has a very pleasing combination of flavors and textures and can easily be done in just a few minutes.

10 minutes


100 g (¾ cup) walnuts
1 to 2 ripe pears
100 g (3½ oz) salad leaves
150 g (5 oz) Stilton cheese (or similar)
Mustard Dressing

For the Mustard Dressing

5 to 10 g (1 to 2 teaspoons) mustard, to taste
generous pinch of salt
20 g (4 teaspoons) white wine or cider vinegar
40 g (1¼ oz) vegetable oil, such as sunflower or rapeseed

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For the Mustard Dressing

  1. Put the mustard, salt and vinegar into a food processor and blend. While blending, slowly pour in the oil until emulsified. Add a small splash of very cold water to help the ingredients combine. Serve.
  2. The dressing will keep for 1 month in the fridge.

For the Salad

  1. Preheat the oven to 160 °C (325 °F) and line a baking sheet with parchment paper.
  2. Spread the walnuts out on the prepared baking sheet and cook in the oven for 8-10 minutes, or until just lightly toasted. Set aside to cool.
  3. Slice the pears very thinly before combining with the salad leaves in a large bowl. Crumble the cheese into the salad. Coarsely chop or crush the toasted walnuts before sprinkling them into the salad as well. Add a litlle of the Mustard Dressing and toss the salad until combined. Serve immediately.
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