Preparation Info

Stilton and Walnut Salad



  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 salad 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.
  8. For the balsamic dressing, mix all ingredients in a blender until incorporated. (Makes about 1 pint.)

Stonewall Kitchen Ingredients

Aged Balsamic Vinegar

Aged Balsamic Vinegar

Item: 551010
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