Apple, Pear, Celery, and Walnut Salad with Stilton
- 6 oz Stilton cheese
- 1 TB olive oil
- 1 TB red wine vinegar
- 2 TB heavy cream
- 3 sweet apples
- 3 ripe but firm pears
- 4 celery stalks, chopped
- 2 TB currants or raisins
- 1 TB fresh lemon juice
- 1/2 cup coarsely chopped, toasted walnuts
This is a fabulous way to use the best of fall fruits, with shiny, sweet apples and toothy, luscious pears. If Stilton isn’t your favorite blue cheese, feel free to substitute another one! Just make sure it’s soft enough to mash up for the dressing.
Place about 1/3 of the Stilton in a large bowl. Add the olive oil and mash together with a fork. Add the vinegar and combine thoroughly. Then add the cream and a few grinds of black pepper and mix well. Core and cut the unpeeled apples and pears into ½” chunks and add to bowl along with the chopped celery, currants/raisins and lemon juice. Crumble the rest of the Stilton into the salad along with the toasted walnuts and fold gently into the salad to combine. Serve right away.
Adapted from Williams-Sonoma Salads