Recipe Stilton, strawberry and chicory salad with port wine dressing

Morning Glory

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Maidstone, Kent, UK
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.

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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:
  1. Place the port in a small saucepan. Simmer gently and reduce by three-quarters so that you have 25ml. Allow to cool.
  2. Whisk together the reduced port, mustard and walnut oil. Add salt to taste.
To assemble the salad:
  1. Place a bed of the soft green salad leaves on each plate.
  2. Remove stalks from the chicory and divide into individual leaves. Scatter leaves over the bed of green leaves.
  3. Scatter the slices of pickled walnuts over (if using).
  4. Arrange the sliced strawberries over the salad leaves.
  5. Crumble the cheese over each plate and drizzle the salad dressing over the top.

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