Blue Stilton, Pear and Pecan Salad (Serves 2)
2 pears peeled – conference or rocha (sweet pears), thinly sliced
150g Blue Stilton, crumbled
Bag of mixed salad leaves
50g chopped pecan nuts
3 tbsp Extra Virgin Olive Oil
1 tbsp balsamic vinegar
Arrange the mixed leaves onto a large platter
Arrange the pear slices on top of the leaves and top with crumbled Blue Stilton and pecan nuts.
Drizzle dressing over as required.