Stilton, pear and walnut salad

Like most people at Christmas I ended up over ordering on cheese and was left with a block of lovely Stilton.
This is a great winter salad which works well as a starter or light supper and helps use up left over blue cheese.

Ingredients (main for one)

Two handfuls of mixed leaves, ideally rocket, watercress and spinach
One ripe pear, peeled and sliced
Handful of walnut pieces
Piece of Stilton, about 75grams

For dressing
Tsp of Dijon mustard
Tsp of honey
2 tbsp of olive oil
2 tbsp of balsamic or red wine vinegar
Salt and pepper

Method
1)Heat oven to 200c and place pear slices and walnuts on baking tray and cook for five minutes before removing.
2)Mix dressing ingredients by shaking together in an empty jam jar.
3)Toss leaves in half dressing
4)Place dressed leaves in serving bowl and scatter over pear and walnut pieces.
5)Crumble over Stilton and finish with drizzle of the remaining dressing

Nb: this recipe also works well with chicory

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