Stilton and Pear Rouge Grenoblois Salad
  • One head Rouge Grenoblois lettuce, torn
  • Slivers of Bosc or Bartlett pears
  • Crumbled Stilton cheese
  • Lightly toasted pecans
  • Balsamic vinegar
  • Olive oil
  • Grainy European mustard

    On a large platter, arrange torn Rouge Grenoblois lettuce leaves and top with slivers of ripe pears, crumbled Stilton cheese and lightly toasted pecans. In a small bowl, whisk together one part Balsamic vinegar and three parts olive oil and a bit of grainy European mustard, coarse salt and freshly ground pepper to taste. Dress salad and serve with warm bread.



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