Stilton® & Blues Recipes

Blue Vinney, Pear and Pecan Salad

Ingredients
  • 2 pears peeled – conference or rocha (sweet pears), thinly sliced
  • 150g Blue Vinney, crumbled
  • bag of mixed salad leaves
  • 50g chopped pecan nuts

Dressing:

  • 3 tbsp walnut oil
  • 1 tbsp balsamic vinegar

Serves 2

Method
  1. Arrange the mixed leaves onto a large platter
  2. Arrange the pear slices on top of the leaves and top with crumbled Blue Vinney and pecan nuts.
  3. Drizzle dressing over as required.