After Christmas, there was one last bit of Stilton and some membrillo (quince paste) leftover, so I decided to combine them in a salad.
The sweetness from the membrillo is a lovely contrast to the sharpness of the Stilton. It also provides a softness, which provides a nice change of texture to the crunch of the walnut pieces.
I haven't given quantities in this recipe, just a list of the ingredients, so that you can adjust the elements to taste.
My salad was dressed with a honey and mustard dressing, but other dressings would also work well. Serve with some lovely crusty bread.
For the salad
Bag of mixed salad leaves
Stilton
Handful of walnut halves or pieces
Membrillo (quince paste)
Red onion
Cucumber
For the dressing:
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
- Scatter the salad over the plates or salad bowls.
- Break up the stilton and walnuts and scatter over the salad leaves.
- Finely slice the red onion.
- Finely dice the cucumber.
- Dice the membrillo.
- Add the remaining ingredients to the salad.
- Combine the dressing ingredients and drizzle over the salad.
