Serves 6
1 bag of rocket or mixed salad leaves
2 large, ripe pears
200g stilton
100g walnut halves
2 tbsp of fresh honey
A handful of fresh thyme sprigs
Black pepper, to serve
THE WARMED HONEY
DRESSING MAKES THIS
A GLORIOUS STARTER
Pear, stilton &
walnut salad
1 Evenly divide the bag of salad leaves
between each of the six plates. Divide
the pears into quarters and core. Cut
each quarter into slices approximately
1cm thick and lay four in a star pattern
on each plate, on top of the leaves.
2 Cut the cheese into six slices and
place one in the middle of each plate.
In a small saucepan, heat the honey
and thyme (add the leaves and tops
of sprigs, discarding the hard, lower
stem) on a low heat until it’s runny.
3 Drizzle the warm dressing over
the pears and cheese, and finish with
freshly ground black pepper.
Cook’s note You can prepare the
plates up to an hour in advance, but
leave the dressing until the last minute
so the honey is warm and melted. »LIVING (^) | GATHERING