Tangy mustard vinaigrette brightens buttery blue cheese in this classic English stilton salad recipe with pears and walnuts.
Make the mustard dressing: To a small food processor, add the vinegar, mustard, and a big pinch of salt and blend to combine. With the motor running, slowly drizzle in the oil until the dressing is creamy, smooth, and thick. Set aside.Line a large baking sheet with parchment paper and spread the walnuts out onto it. Bake, stirring occasionally, until the nuts are very lightly toasted, 8–10 minutes.
Set aside to cool to room temperature.Meanwhile, very thinly slice the pears, then add them to a large salad bowl. Add the greens, and crumble in the Stilton. Lightly crush the cooled toasted walnuts by hand, then add them to the bowl. Drizzle in 2–3 tablespoons of the dressing and toss the salad gently, adding more dressing as needed to lightly coat the ingredients. Serve immediately, with more dressing on the side for drizzling.
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