Recipes - Salads

Mixed Stilton Salad

Mixed Stilton Salad

Serving Size: 4
Preparation Time: 0:15

For the salad:

  • 150 grams/5oz 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.