The port wine dressing is robust and savoury and adds a rich base note to the tangy sweet strawberries, salty Stilton and bitter chicory flavours. Pickled walnut is optional (its a classic British thing) but don’t miss out the walnut oil in the dressing. If you really dislike blue cheese then feta could be substituted.
Ingredients (for 2 large plated salads)
For the salad dressing:
100ml port
1 tbsp Dijon mustard
2 tbsp walnut oil
Salt to taste
For the salad:
100g strawberries, sliced
30ml port
2 large handfuls of soft green salad leaves (rocket would be good)
2 small heads of red chicory (endive).
3 pickled walnut, sliced
50 - 60g Stilton cheese
Method
To make the salad dressing:
Ingredients (for 2 large plated salads)
For the salad dressing:
100ml port
1 tbsp Dijon mustard
2 tbsp walnut oil
Salt to taste
For the salad:
100g strawberries, sliced
30ml port
2 large handfuls of soft green salad leaves (rocket would be good)
2 small heads of red chicory (endive).
3 pickled walnut, sliced
50 - 60g Stilton cheese
Method
To make the salad dressing:
- Place the port in a small saucepan. Simmer gently and reduce by three-quarters so that you have 25ml. Allow to cool.
- Whisk together the reduced port, mustard and walnut oil. Add salt to taste.
- Place a bed of the soft green salad leaves on each plate.
- Remove stalks from the chicory and divide into individual leaves. Scatter leaves over the bed of green leaves.
- Scatter the slices of pickled walnuts over (if using).
- Arrange the sliced strawberries over the salad leaves.
- Crumble the cheese over each plate and drizzle the salad dressing over the top.
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