Watercress and Pear Salad with Stilton and Candied Walnuts

A refreshing salad with peppery watercress, sweet pear, tangy Stilton cheese, and crunchy candied walnuts. Perfect as a starter or light lunch.

Prep Time

15 minutes

Total Time

30 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.99/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Dessert•Salad•Appetiser

Cuisine:

British

Main Ingredient:

Lamb

Mood:

Comfort Food•Healthy

Ingredients

Servings

5ozWatercress(washed and dried)

£1.25

2Ripe Pears(cored and thinly sliced)

£0.80

4ozStilton Cheese(crumbled)

£2.50

0.5cupWalnut Halves

£1.75

2tablespoonsGranulated Sugar

£0.05

1tablespoonWater

£1.25

2tablespoonsOlive Oil(extra virgin)

£0.15

1tablespoonLemon Juice(freshly squeezed)

£0.10

1teaspoonDijon Mustard

£0.05

0.3teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(freshly ground, or to taste)

£0.05

Total Cost

£7.95

£1.99 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
To make the candied walnuts, combine sugar and water in a small saucepan over medium heat. Cook, stirring constantly, until sugar is dissolved and the mixture is clear.
3.
Add walnuts to the saucepan and stir to coat completely. Continue cooking, stirring frequently, until the sugar caramelizes and the walnuts are evenly coated (about 5-7 minutes). Watch carefully to prevent burning.
4.
Spread the candied walnuts on a parchment-lined baking sheet and bake for 5 minutes. Let cool completely on the baking sheet. Break apart any clumps.
5.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
6.
In a large bowl, combine the watercress and pear slices.
7.
Drizzle the vinaigrette over the salad and toss gently to coat.
8.
Divide the salad among serving plates. Sprinkle with crumbled Stilton cheese and candied walnuts.

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My Notes

Nutrition Information

Nutrition per serving (145g)

435 kcal / 1820 kJ

Carbs

29g

11% of RDA

Fat

32g

46% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

19 g

21% of RDA

Sodium

330 mg

14% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use a blue cheese with a stronger taste.

If you don't have Stilton, you can substitute Gorgonzola or another creamy blue cheese.

Make the candied walnuts ahead of time and store them in an airtight container at room temperature.

To prevent the pears from browning, toss them with a little lemon juice after slicing.

Cooking Equipment

Oven

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Hearty Lamb Stew with Root Vegetables

A comforting and flavorful lamb stew, perfect for a cold evening. This recipe features tender lamb, hearty root vegetables, and a rich, savory broth.

2 hours 55 minutes

6 servings

Medium

"Pairs perfectly with this starter"

Dessert

Sticky Toffee Pudding with Butterscotch Sauce and Clotted Cream

A classic British dessert of moist date sponge, drenched in rich butterscotch sauce, and served with clotted cream. The perfect comforting end to a hearty meal, especially following lamb stew.

1 hour

4 servings

Easy

"Sticky Toffee Pudding is a classic British dessert that provides a comforting and indulgent finish to the meal. Its warm, caramel notes and moist, cakey texture complement the savory depth of the lamb stew, while the rich butterscotch sauce and creamy clotted cream add an extra layer of decadence that satisfies the craving for something sweet and comforting."

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Chef's Tips

For a richer flavor, use a blue cheese with a stronger taste.

If you don't have Stilton, you can substitute Gorgonzola or another creamy blue cheese.

Make the candied walnuts ahead of time and store them in an airtight container at room temperature.

To prevent the pears from browning, toss them with a little lemon juice after slicing.

Watercress and Pear Salad with Stilton and Candied Walnuts

Ingredients

Instructions