Wilted Spinach, Roquefort and Pear Salad

Pears and Blue Cheese are a classic marriage.  Use any blue cheese but I use Roquefort as I think the extreme saltiness is offset by the sweet pears.  Stilton is another good option.  If you want to be really fancy with this one you can hollow out the pears and stuff them with the cheese and then slice them attractively on top of the spinach.

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  • 1. Chop the red onion finely and blanch in boiling water for 10 seconds
  • 2. Wash the spinach and lettuce thoroughly and dry well in a salad spinner or equivalent
  • 3. Core and thinly slice the pears
  • 4. Heat 2 tbsp olive oil in a frying pan and toss the spinach for a few seconds until about a quarter of it has started to wilt. Remove immediately and place on serving dish
  • 5. Place the little gem lettuce, pears, walnuts, onions and cheese over the top
  • 6. Mix the remaining oil and vinegar together and season well with salt and pepper and drizzle over the salad

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About Chef

Ally Bremner

Founder of 'What to Cook' if and sister site 'What to Eat if', Ally Bremner has personal experience of diet limitations, either through her own Coeliac Disease or family members ...