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Warm broccoli, stilton & pear salad
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200g Waitrose Purple Sprouting or Tenderstem Broccoli
1 tbsp olive oil
1 cored and sliced ripe pear
50g walnut pieces
2 tbsp balsamic vinegar
100g bag Waitrose Tenderleaf Salad
75g Waitrose White Stilton with Apricots
1. Cut the prouting or broccoli into halves and blanch for 3 minutes, then drain. Meanwhile, heat the olive oil and fry the pear and the walnut pieces for 2-3 minutes, until golden. Off the heat, stir in the balsamic vinegar. Mix the prouting or broccoli with the salad and place onto plates and top with the pear mixture. Crumble over the white stilton with apricots and serve immediately with crusty bread.
Typical values per serving:
This recipe was first published in March 2011.