Mixed Stilton Salad

Serving Size: 4
Preparation Time: 0:15

For the salad:

• 150 grams Bistro salad leaves
• 225 grams/8oz Stilton blue cheese crumbled
• 225 grams/8 oz Serrano or Parma ham shredded
• 12 quail's eggs hard boiled, peeled and halved
• 4 plum tomatoes cored and chopped
• 4 spring onions finely chopped
For the dressing:
• 6 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons orange juice
• 1 tablespoon runny honey
• sea salt to taste
• black pepper to taste
For the croutons:
• 1/2 loaf ciabatta bread sliced
• 2 tablespoons extra virgin olive oil
• 1 garlic clove halved

1. Hard boil quail eggs. Place all of the salad ingredients into a large bowl and toss carefully.
2. Heat a griddle pan. Brush the sliced bread with the oil and rub with the garlic. Sear the bread
for a few minutes on each side until crisp. Cut into rough chunks and add to the salad.
3. Place the dressing ingredients into a bowl and beat well. Pour over the salad and toss carefully.
Serve immediately.

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