Thursday, December 18, 2014

Cranberry Stilton Salad



Romaine lettuce

Red Salad Bowl lettuce

Cranberry Stilton Cheese

red onion

extra virgin olive oil

Balsamic vinegar

Salt and crushed pepper



Cut or tear the washed lettuce, pat dry with a cotton kitchen towel and add to a large mixing bowl. Slice the red onion very thin and add to the lettuce. Drizzle lightly with the olive oil, add salt and freshly cracked black pepper, then toss the salad. Crumple the stilton over the top of the salad and add the Balsamic vinegar.


Now all you need to do is toss the salad lightly and plate. This is a refreshing and slightly sweet salad that reminds me of warm weather even in the winter or our overcast summers in San Francisco. It also works well with Apricot Stilton.

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