Asian Pear and Arugula Salad with Toasted Walnuts and Stilton

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There is nothing fancy about this salad but what makes it amazing is the technique.

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Take the time to slice the pears paper thin and to layer the salad so you get a little bit of everything in each bite.

Asian Pear and Arugula Salad with Toasted Walnuts and Stilton

  • 1 Asian pear
  • 5 cups arugula
  • 1/3 cup walnut halves
  • 120 g Stilton cheese
  • 4 Tbsp olive oil
  • 2 Tbsp while balsamic vinegar
  • 1 Tbsp lemon juice
  • 1 tsp honey
  • 1 tsp mustard
  • Salt and pepper

Toast the walnuts in a 375°F oven for 7-8 minutes until very fragrant.

Place the olive oil, vinegar, lemon juice, honey and mustard into a glass jar. Add a pinch of salt, cover and shake until emulsified. Toss the dressing with the arugula – you may not need all the dressing.

Sprinkle some salt and pepper onto your salad plate and using a mandolin, shave 1/3 of the pear as thin as possible to form a single layer on the plate. Very carefully, shave a couple of the walnuts over the pears and sprinkle with 1/3 of the blue cheese. Top with half the arugula and repeat the salt and pepper, pear, walnut, cheese layering until all the ingredients are used up. Finish with a sprinkling of finishing salt and a fresh grate of pepper.

 

 

 

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