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Stilton and Walnut Salad View Larger

Stilton and Walnut Salad


Salad Ingredients

  • 4 bunches watercress
  • 1 whole Belgian Endive
  • 1 cup Stilton blue cheese
  • ½ cup toasted walnut pieces
  • 4 oz Balsamic Dressing (Recipe follows)
  • salt and pepper to taste
  • 24 seedless red grapes cut in half

Balsamic Dressing Ingredients

  • 1 cup Stonewall Kitchen Aged Balsamic Vinegar
  • 1 cup Stonewall Kitchen Extra Virgin Olive Oil
  • 1 shallot, roughly chopped
  • salt and pepper to taste



  1. Clean watercress by cutting stems off just below the rubber band.
  2. Cut away the bottom part of endive near the stem.
  3. Break into individual leaves (you will need 18 leaves.)
  4. In a large mixing bowl add all the ingredients except for the cheese and grapes and toss well.
  5. On chilled salad plates add three endive leaves forming a pinwheel.
  6. Divide the rest of the salad equally among the plates.
  7. Garnish with grapes and Stilton blue cheese.

Balsamic Dressing

  1. In a blender mix all ingredients until incorporated. (Makes about 1 pint)


In Stock

Aged Balsamic Vinegar
Aged Balsamic Vinegar Item: 551010 $8.95