Serves: 4, family style
4 heads baby red oak lettuce
1 ripe pear, cored and thinly sliced
4 oz (113 g) good Stilton, crumbled
1 cup Porter-Glazed Walnuts (see below)
¾ cup (6 fl oz/177 ml) Pear-Pilsner Vinaigrette (see below)
Fresh cracked black pepper
1 tsp sea salt
Wash the baby red oak lettuce in cold water, shake dry. Remove the core at the bottom and arrange the baby oak on a 6" x 9" (15 x 23 cm) plate or platter. Arrange the pear slices over the lettuce. Sprinkle the Stilton over the lettuce and pears, then sprinkle the glazed walnuts over the salad. Drizzle the pear vinaigrette over the salad. Finish with the salt and fresh cracked black pepper.
Porter-Glazed Walnuts
1 cup walnuts
1 Tbs (½ fl oz/15 ml) egg white, beaten
½ tsp salt
½ cup powdered sugar
2 Tbs (1 fl oz/30 ml) porter