Stilton And Cherry Salad With Cinnamon Dressing Recipes

Steps:

• Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.
• Place a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.

Steps:

• Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)
• Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes. Cool slightly. Season dressing to taste with salt and pepper.
• Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.

Steps:

• Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
• Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
• Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
• Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

Steps:

• Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
• Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
• Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

Steps:

• Coarsely mash Stilton with a fork in a bowl. Stir in sour cream, water, vinegar, and pepper until combined well, then stir in chives. Season with salt if desired.

Steps:

• Salad Place mixed greens in salad bowl, add toppings, and toss gently. Drizzle vinaigrette just before serving. Vinaigrette Add all the ingredients - except for the oil - into a bowl. After adding all the other ingredients, whisk the oil into the vinaigrette slowly to fully blend.

Steps:

• In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

Steps:

• In a small saucepan bring broth to a boil and add onion. Remove pan from heat and steep mixture 10 minutes. Pour liquid through a sieve into a blender and discard onion. Add yolk, mustard, salt, pepper, Worcestershire sauce, and vinegar and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Crumble Stilton. With motor off add Stilton, and blend until very smooth. Pour dressing through a sieve into a bowl. Dressing keeps, covered and chilled, 1 week.

Steps:

• Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
• To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
• Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.