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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 %


  1. Combine the first 5 ingredients in a 8" wide pot; bring to a boil, stirring to dissolve the sugar.
  2. Add the pears to port mixture, cover and cook until just tender, about 5 minutes. Remove from heat, take off the lid and let pears cool to room temperature in the port mixture. Store pears in fridge in the liquid until needed. Pears can be made one or two days before needed.
  3. When ready to serve, remove the pears from the poaching liquid, slice and fan each one; set on a plate.
  4. Combine the vinegar, 1 Tbsp. of pear poaching liquid, mustard, honey, salt and pepper in a salad bowl. Whisk in the oil. Toss in the salad greens, and then divide among 4 salad plates.
  5. Set a pear fan on each salad. Divide and top each salad with walnuts and cheese

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

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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