Stilton, Pear & Walnut Salad Recipe


  • Florette Duo Lambs Lettuce and Ruby Chard
  • 1 Pear
  • Walnuts, shells removed, roughly chopped, 55g
  • Crumbled Stilton, 55g
  • Fresh parsley
  • Extra virgin olive oil
  • Balsamic vinegar
  • Lemon juice


  1. Dice the pear up into small bitesize cubes.
  2. Proceed to add the parsley, 55g of walnuts and 55g of stilton into a large bowl.
  3. Mix in the chopped pear and toss well with the lambs lettuce and ruby chard.
  4. To make your dressing, add 1 tsp of vinegar, 2 tsp of oil and a squeeze of lemon juice to a mixing bowl and whisk together.
  5. Pour the dressing over the salad to serve and stir well so all the leaves are coated. Transfer the salad onto a serving plate.
  6. Season with a sprinkling of salt and black pepper to taste – this brilliant recipe also finds great company alongside a glass of Merlot!