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Baby Salad Greens with Port Poached Pears, Walnuts and Stilton

4 servings


Gluten Free High Fibre

Nutritional Facts Per Serving

9.4 g
21.4 g
4.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 368
  • Fat 27.9 g
    • Saturated   7.8 g
    • + Trans 
  • Cholesterol 26 mg
  • Sodium   289 mg
  • Carbohydrate 21.4 g
    • Fibre   4.6 g
    • Sugars  
  • Protein 9.4 g
    • Vitamin A 31 %
    • Vitamin C 23 %
    • Calcium 15 %
    • Iron 10 %


Combine the first 5 ingredients in a small pot; bring to a boil, stirring to dissolve the sugar. Add the pears; adjust the heat so the liquid gently simmers. Cover and cook until pears are just tender, about 5 minutes. Remove from heat. Cool the pears to room temperature in the port mixture; store in the fridge until needed.

When ready to serve, remove the pears from the poaching liquid and slice and fan each one; set on a plate. Combine the vinegar, 1 Tbsp. of the pear poaching liquid, mustard, honey, salt and pepper in a salad bowl. Whisk in the oil. Toss in the salad greens. Divide among 4 salad plates; set a pear fan on top. Divide and top each salad with the walnuts and cheese and serve.

Options: Use baby spinach or chopped leaf lettuce instead of mixed baby salads greens. Use another nut in the salad, such as pecans or toasted sliced almonds, instead of walnuts. Use another type of blue cheese in the salad, such as Roquefort or Danish blue. Or, if you don't care for the intense taste of blue cheese, crumble a mild, soft goat cheese on the salad instead.

Serving Suggestions

Make this elegant salad part of an extravagant four course dinner that also includes appropriate dishes found in our website recipe collection, such as Asparagus Soup with Smoked Salmon and Chive Sour Cream or Mushroom Soup with Sage and Sherry; Roast Sirloin with Saffron Mashed Potatoes and BC Pinot Noir Sauce or Seafood Strudel; and Bananas Flambe or Maple Creme Brulee.

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