- Heat oil and butter in a non-stick frying pan. Add pear slices and cook for 2-3 minutes on each side until just golden.
- Sprinkle with sugar and cook for a further 2 minutes until pears begin to caramelise. Remove from the pan and set aside.
- Turn off the heat and add vinegar to the pan, mixing with juices to form a dressing.
- Divide salad leaves between two plates, arrange pear slices on top, scatter stilton and walnuts over and drizzle with a little dressing.
- Season to taste.
Recipe from A Dairy Diary's 'Five Fantastic Festive Recipes' visit www.dairydiary.co.uk for more seasonal recipes.
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This salad would make the perfect seasonal starter or an indulgent lunch
2 tsp olive oil 15g (½oz) butter 1 large ripe conference pear, cored and cut into eighths 1 tsp caster sugar 1 tbsp balsamic vinegar 50g (2oz) wild rocket and salad leaves 75g (3oz), crumbled stilton 25g (1oz) walnut pieces
Time: 15 mins Serves: 2 Nutrition: Kcal 443, Fat 39g, Sat Fat 15g