Holiday salad with warm Stilton dressing
0
- Prep Time10 min
- Total Time10 min
- Makes6 to 8 servings
Ingredients
10 cups mesclun salad mix
1/2 cup dried cranberries, toasted pecan halves, sugared almonds or 2 small pears, cored and sliced into thin wedges
1/3 cup olive oil
3 tbsp white wine vinegar
1/2 tsp freshly ground black pepper
1/2 tsp dried tarragon
1/2 to 3/4 cup crumbled Stilton, or blue cheese
Instructions
Divide mesclun among salad plates. Sprinkle with cranberries, pecans or almonds. Or arrange pears overtop. Set aside while preparing dressing.
In a medium-size microwave-safe bowl, combine oil with vinegar, pepper and tarragon. Microwave on high, uncovered, just until warm, about 45 seconds. Or heat in a small saucepan set over medium heat just until warm. Whisk. Immediately crumble in 1/2 cup (125 mL) Stilton and mash, using the back of a spoon, just until it starts to melt. Drizzle dressing over mesclun. Crumble remaining Stilton overtop, if you like.
Nutrition (per serving)
Calories 147, Protein 3.1g, Carbohydrates 7.8g, Fat 12.1g, Fibre 1.5g, Sodium 96mg.
This easy-to-make salad gets a sophisticated edge by adding dried cranberries or red-skinned pears and warming the dressing before drizzling it over the greens. We love it with roast turkey or beef.
Make ahead
Combine oil, vinegar, pepper and tarragon in a medium-size microwave-safe bowl or measuring cup. Set aside at room temperature up to 1 day. Crumble cheese, measure out and refrigerate in a sealed plastic bag. Keep mesclun refrigerated. Arrange on plates just before serving, then heat dressing as directed above.
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