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Caramelised Pear and Stilton Salad

A simple, tantalising lunchtime treat or evening starter from Dairy Diary. Featuring a seasonal favourite, Stilton cheese to accompany juicy, caramelised pear layered over rocket leaves, this is a simple and quick to prepare recipe packed with peppery autumnal flavours. Mix it up by adding dates to the salad or creating a Stilton dressing for added tangy flavours.


Olive oil 2 tsp
Butter 15g (½oz)
Large ripe Conference pear
1, cored and cut into eighths
Caster sugar 1 tsp
Balsamic vinegar 1 tbsp
Prepared wild rocket and salad leaves 50g (2oz)
Stilton 75g (3oz), crumbled
Walnut pieces 25g (1oz)


1 Heat oil and butter in a non-stick frying pan. Stir in the pear slices and cook for a few minutes on each side until they turn golden. Sprinkle with sugar and cook for a further 2 minutes until pears begin to caramelise. Remove from the pan and put to one side.

2 Turn off the heat and add vinegar to the pan, mixing with juices to form a dressing.

3 Arrange on a plate then scatter Stilton and walnuts over and drizzle with a little dressing. Season to taste.