Recipes - Salads
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
Method:
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.