Caramelised pear & stilton salad

Caramelised pear & stilton salad


  1. 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.
  2. Sprinkle with sugar and cook for a further 2 minutes until pears begin to caramelise. Remove from the pan and set aside.
  3. Turn off the heat and add vinegar to the pan, mixing with juices to form a dressing.
  4. Divide salad leaves between two plates, arrange pear slices on top, scatter stilton and walnuts over and drizzle with a little dressing.
  5. Season to taste.

Recipe from A Dairy Diary's 'Five Fantastic Festive Recipes' visit 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