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Blue Stilton, Pear and Pecan Salad

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About this recipe

A wonderful combination of salty, sweet and nutty, this salad makes a delicious lunch on a warm autumn day when English pears are in season. It also makes a lovely side dish to freshly roasted chicken, accompanied by a glass of wine.


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



  • 3 tbsp walnut oil
  • 1 tbsp balsamic vinegar


Serves 2


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