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Balsamic Stilton salad recipe

Balsamic Stilton salad recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Leftover beef

So simple, but always gets raves! Add leftover steak, poultry or roast beef for a quick supper fix.

46 people made this

IngredientsServes: 2

  • 1 (130g) bag baby leaf salad
  • 175g (6 oz) Stilton, crumbled
  • 110g (4 oz) chopped walnuts
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 dessertspoon lemon juice

MethodPrep:5min ›Ready in:5min

  1. In a medium bowl, toss together the baby leaf salad, Stilton and walnuts. Set aside.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well. Serve immediately.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (23)

Used different ingredients.I added very thinly sliced red onion, just a bit and thought it was a good option.-11 Aug 2008

Used different ingredients.I had some green apple, so I cut it up and added that too.-08 Aug 2008

Easy and quite good. Defintely a repeater. Use a good crumbled blue cheese.-11 Aug 2008

Watercress Bacon and Blue Cheese Salad Recipe

Watercress is an often overlooked ingredient, especially when served without other salad greens, where it so easily gets lost. To have it standing alone and the star of the show is good to see, as this really is up there for flavor and goodness.

On its own, the watercress would be a little boring, but here it stars alongside pungent, creamy blue Stilton and some crispy shards of bacon, and for even more taste, a creamy Balsamic and oil dressing. Plus, the best bit, it is ready and on the table in about 5 minutes. You are going to love it.

You can eat stems and all and for that real peppery bite, eat it raw. However, before using the watercress, make sure it is washed and dried well with kitchen paper most will come ready washed but check before using and pick over to ensure no spoiled leaves are lurking anywhere in the bag.

Watercress is considered a superfood. It has more vitamin C than oranges, more vitamin E than broccoli, and 50 plus minerals and vitamins.

Griddled Chicory, Apple and Stilton Salad with Balsamic Glaze

Back in 2012 I shared a series of salad recipes which were perfect for the colder months – the theme was that these salads all involved “warm” ingredients, from grilled nectarines to roasted butternut squash. One of my favourite recipes from the series used griddled chicory as the star of the show.

It’s safe to say that my photography left a lot to be desired back in 2012 so when I remade this salad recently I grabbed my camera to take a few snaps. These photos may be a little rushed and not particularly styled but the beauty of this salad is that its not about how pretty it looks but about chucking together some tasty ingredients for a healthy and hearty lunch.

The base of this salad is the humble chicory leaf. I start by cutting the chicory into wedges before griddling them on a super high heat. I like to have the leaves really charred which helps to bring out a bit of sweetness in this bitter leaf.

Next I slice a sweet apple, crumble over some salty blue cheese and finish it off with creamy walnuts and a drizzle of balsamic glaze for a little acidity. The sweet, salty, bitter and sour flavours of this salad all work really well together. Too much of one thing and it’s easy to have a bland and boring salad but with some many different, interesting flavours this salad is anything but boring!

Candied Pecan, Craisin, Feta Salad with Creamy Balsamic Vinaigrette

When my hubby is out of town, I get to enjoy meals that I may not normally get to. He does’t believe a salad can be the star menu option for dinner. I do. He hates when I order salads when we go out to eat at restaurants, but I do. I adore salads. So when he leaves, you better believe I am chowing down on a salad for dinner :) Not only are they delicious, but can they seriously get any easier?!

To me, salads are the perfect way to enjoy a light and refreshing meal. You can dress up a salad to make it one of a kind and to make different flavors come together and unite to make it one irresistible dish.

This salad is one of my top 3 favorite salads of all time. Candied pecans provide such a sweet and yummy crunch while the cranberries and feta bring such strong flavors to the plate, yet surprisingly, combine to bring a delicious and desirable taste. The creamy balsamic vinaigrette takes these odd but delicious ingredients and tops it off with such a unique and perfect dressing that makes these flavors and textures work together perfectly.

My mom made this salad for me what seems like forever ago and I have fallen in love with it. In fact, I fall in love with it more every time I eat it. How cliche does that sound but it is so true. And yes, I fall in love with food… don’t you?! Originally she used store bought Creamy Balsamic Vinaigrette, but then we found this recipe from My life as a Mrs. for a homemade version and now use it all the time. It is SO delicious.

Please excuse me now while I wipe off my drool and head to the kitchen to go and make me one of these salads. You should do the same. Your palate will be thanking you for it with every bite.

3 of 19

Grapefruit, Avocado, and Prosciutto Breakfast Salad

Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time, which makes it great for breakfast. But we also really love this for an easy and healthy no-cook lunch. The slight bitter tang of grapefruit combines with salty prosciutto and creamy avocado for a dish we can’t get enough of in the warmer months.

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Updating my review from 03/02/03. This salad has become my go-to salad for company or a pot luck - many people have asked for the recipe. Now I use a high quality white balsamic instead of white wine vinegar. We keep a jar of dressing in the fridge at all times - 1:1 white balsamic to canola oil with as much shallot as we feel like. We use the dressing over steamed green beans or asparagus and over other salads. For the arugula salad, I think it's key to add pine nuts and radicchio - very bland otherwise. I continue to like Stilton best, but sometimes substitute a french blue from Whole Foods (St Agur) which works very well. When adding the cheese, don't overwhelm the salad by putting too much. I like it best when I think it needs just a little more cheese - when I go over that line, it drowns out the other flavors. Also, break up the cheese into small bits and toss very well to disperse some of the cheese through the dressing. This salad is very quick and easy to make if you have the ingredients on hand. The biggest challenge is to have the ripe pears on hand (I use about 1/2 pear for each serving). Even making this dressing from scratch is super easy since all you have to do is mince a shallot and pour in the vinegar and oil.

The arugula is a must! I agree that the salad needs tweeking mainly requiringcrunch and sweetness to complement the other flavors. I used Cardini's Raspberry Pomegranate dressing and added pecans. I made one fourth of the recipe but used 1 Comice pear. The salad tasted juicy and refreshing.

I found the dressing quite boring and added balsamic and port. Also added fresh figs as I could not find good pears. Candied walnuts on top.

This is a really great salad. So easy to make, very elegant. Rave reviews each time I've served it.

I made this salad every night for months last fall to take advantage of fresh arugula from the garden. A lovely salad. For variety, I used a dressing of 1/4 c. olive oil and 2 T. balsamic vinegar. Another option is Kraft Light Raspberry salad dressing. Top the salad with toasted and/or sugared pecans. Delicious.

Excellent. just stick with the recipe as it is. Easy, too.

Excellent and easy to make

Easy and delicious. I toasted some walnut meats (pecans would work well also), and mixed them in with the salad. This goes well before pasta dishes like lasagna or bolognese sauces.

I've made this recipe 3 times and it is a real winner - easy enough to accompany a weeknight meal if you have the ingredients on hand and special enough for entertaining. I am addicted to arugula, but I like to add either radiccio or red cabbage for more color. Stilton is best with this recipe, but gorgonzola or blue cheese works fine. Bosc pears are really nice since they are very sweet and firm when they are ripe. I took the advice to add toated pine nuts. Also, I reduced the oil to 1/2 cup.

Very simple salad to make that received much praise from guests.

This was a great recipe! I toasted up some pine nuts with a little of the shallots and added it before the dressing, and it was wonderful! The cheese and pears go so great together. Make sure they're nice and crisp!

As the other reviewers suggested, I added toasted walnuts. No arugula was available, so I used curly endive and baby spinach. It was a HUGE hit and I really enjoyed it.

It's quick & simple to assemble & our Thanksgiving guests enjoyed it but it needs more color & texture. Next time we'll take the other reviewers' advice about adding some toasted walnuts or pine nuts. We'll also add some radicchio & probably go with a more savory vinaigrette. We used Maytag & you can easily cut back on the amount without losing any flavor - we used about half & that was more than plenty.

This is a good, easy recipe. Adds some toasted nuts and you have a variation of a salad recipe frequently listed on restaurant menues. Also many variations on Epicurious.

Arugula is my new favorite green because of this recipe, I added toasted pine nuts which was a good choice.

Cashel Blue, Pear, Candied Walnut, Balsamic Salad

To make the Maple walnuts:
Add the walnuts to a dry skillet pan over a medium-high heat. Drizzle with maple syrup and season with a pinch of sea salt. Cook for around three minutes until the nuts are toasted.

Place the salad leaves in a bowl with some of the maple walnuts. Add the pear and Cashel Blue and drizzle with some rapeseed oil and balsamic vinegar. Sprinkle some sea salt over to taste and enjoy as a light lunch or starter.

With thanks Yes Chef for sharing this recipe with us.


  • 100g Cashel Blue cheese
  • 1-2 pears, thinly sliced
  • 100g walnuts
  • Maple syrup
  • Achill Island sea salt
  • Mixed fresh salad leaves
  • Broighter Gold rapeseed
  • Llewellyn Balsamic


To make the Maple walnuts:
Add the walnuts to a dry skillet pan over a medium-high heat. Drizzle with maple syrup and season with a pinch of sea salt. Cook for around three minutes until the nuts are toasted.

Place the salad leaves in a bowl with some of the maple walnuts. Add the pear and Cashel Blue and drizzle with some rapeseed oil and balsamic vinegar. Sprinkle some sea salt over to taste and enjoy as a light lunch or starter.

Apple & Stilton Harvest Salad


  • 10 cups baby greens
  • 1 cup chopped walnuts
  • 1/2 cup currants
  • 1/2 cup blue cheese crumbles
  • 1 granny smith apple, sliced thinly
  • 2 chicken breast halves, grilled and sliced (optional. chickpeas would be a great veg option.)
  • day-old raisin-walnut bread (or any kind of bread with dried fruit or nuts), thinly sliced
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 teaspoon honey
  • kosher salt & freshly ground black pepper
  1. Preheat the oven to 350 degrees. Place currants in a small bowl, and pour boiling water over them to reconstitute and “plump.” Set aside.
  2. Spread walnuts on one baking sheet and raisin-walnut slices on another baking sheet. Toast in oven until golden, about 7 minutes for walnuts and 10 minutes for bread. During the cooking, you’ll want to toss the walnuts a few times and turn the bread once to cook evenly. Remove from oven and let walnuts and bread cool.
  3. Drain currants and pat dry with a paper towel. Break toasted bread into bite-sized pieces.
  4. In a large bowl, stir together balsamic vinegar and honey. Slowly whisk in olive oil, then season to taste with salt and pepper.
  5. Add baby greens, currants, raisin-walnut crisps, walnuts and apple slices. Toss to combine, then divide among four plates. Top with blue cheese and chicken, if using.

*I was originally inspired to create this salad from one that I tried at Corner Bakery.

Easy Balsamic Reduction

Balsamic vinegar (Aceto Balsamico di Modena) comes from Modena in the Emilia Romana region of Italy. The vinegar is made from grape juice which is simmered down to create a very concentrated liquid. Once it has been turned into a very concentrated liquid, it is then put into wooden barrels to ferment, sometimes for decades. These are by far the sweetest and most expensive to buy.

Balsamic reduction, aka glaze, is a wonderful condiment and loved by cooks and chefs the world over for its complex, thick vinegary sweetness. However, you can create your own concentrated sweet vinegar at home which mimics—but can never replace—the genuine one at a fraction of the price. And it is so very easy to do.

The balsamic vinegar to use for the reduction should not be the aged ones, but the commercial and much cheaper ones, which tend to be less sweet and colored, using caramel rather than fermentation. They are excellent to use in salad dressings and are perfect for making a balsamic reduction.

Once you have made your balsamic reduction, its uses in the kitchen are endless. From decoration to adding an extra dimension of flavor to many dishes, such as meats, fish, cheeses, and vegetables to strawberries (yes, you read that right), and even ice cream, this recipe is surprisingly versatile.

Notes about this recipe

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