Warm stilton salad
Contains pork – recipe is for non-Muslims only
A perfect salad for one of those late summer-early autumn days – ready in just over half an hour
- Serves 4
Nutrition per serving
- 4 rashers smoked streaky bacon, rind removed
- 3 ripe pears, peeled, cored and sliced
- 140g blue cheese, cut into small cubes, such as Colston Bassett Stilton
- 100g washed baby spinach
- 1 tbsp sherry or red wine vinegar
- 1 tsp clear honey
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.