Ingredients
- 3 ripe pears, quartered and cored, peel left on
- juice 1 lime
- 100g crème fraîche
- 300g stilton, crumbled, room temperature
- 1-2 tbsp ginger syrup (from a jar of ginger in syrup)
- 100g pack broken walnuts
- 12 dates (Medjool are good), stoned and chopped
- walnut oil, for drizzling
- 225g bag mixed salad leaves
- 1 large watercress, divided into sprigs
Method
- STEP 1
Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don’t add too much water or it may separate.)
- STEP 2
Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
- STEP 3
Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper – you shouldn’t need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing – some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.
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, ,High-Fiber
, Ingredients3 ripe pears, quartered and cored, peel left onjuice 1 lime100g crème fraîche300g stilton, crumbled, room temperature1-2 tbsp ginger syrup (from a jar of ginger in syrup)100g pack broken walnuts12 dates (Medjool are good), stoned and choppedwalnut oil, for drizzling225g bag mixed salad leaves1 large watercress, divided into sprigsMethodSTEP 1Cut the pear quarters into thin
, http://www.edamam.com/ontologies/edamam.owl#recipe_dad88c91f469572ff1adeb93a64248f5
, 6
, High-Fiber
, Vegetarian,Pescatarian,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
, Sulfites
, Ingredients:
- 100.0g crème fraîche
- 1-2 tbsp ginger syrup (from a jar of ginger in syrup)
- 225.0g bag mixed salad leaves
- walnut oil , for drizzling
- 3 ripe pears , quartered and cored, peel left on
- juice 1 lime
- 1 large watercress , divided into sprigs
- 300.0g Stilton , crumbled, room temperature
- 12 dates (Medjool are good), stoned and chopped
- 100.0g pack broken walnuts
,
, Ingredients3 ripe pears, quartered and cored, peel left onjuice 1 lime100g crème fraîche300g stilton, crumbled, room temperature1-2 tbsp ginger syrup (from a jar of ginger in syrup)100g pack broken walnuts12 dates (Medjool are good), stoned and choppedwalnut oil, for drizzling225g bag mixed salad leaves1 large watercress, divided into sprigsMethodSTEP 1Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don’t add too much water or it may separate.)STEP 2Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.STEP 3Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper – you shouldn’t need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing – some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.
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