Holiday salad with warm Stilton dressing

This article has not been rated yet.


10 min


6 to 8 servings

* PLUS Microwaving Time: 45 minutes


  • 10 cups mesclun salad mix
  • 1/2 cup dried cranberries , toasted pecan halves, sugared almonds or 2 small pears, cored and sliced into thin wedges
  • 1/3 cup olive oil
  • 3 tbsp white wine vinegar
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried tarragon
  • 1/2 to 3/4 cup crumbled Stilton , or blue cheese


  • Divide mesclun among salad plates. Sprinkle with cranberries, pecans or almonds. Or arrange pears overtop. Set aside while preparing dressing.
  • In a medium-size microwave-safe bowl, combine oil with vinegar, pepper and tarragon. Microwave on high, uncovered, just until warm, about 45 seconds. Or heat in a small saucepan set over medium heat just until warm. Whisk. Immediately crumble in 1/2 cup (125 mL) Stilton and mash, using the back of a spoon, just until it starts to melt. Drizzle dressing over mesclun. Crumble remaining Stilton overtop, if you like.

Nutrition (per serving)

  • Calories
  • 147,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 7.8 g,
  • Fat
  • 12.1 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 96 mg.

This easy-to-make salad gets a sophisticated edge by adding dried cranberries or red-skinned pears and warming the dressing before drizzling it over the greens. We love it with roast turkey or beef.

Make ahead

Combine oil, vinegar, pepper and tarragon in a medium-size microwave-safe bowl or measuring cup. Set aside at room temperature up to 1 day. Crumble cheese, measure out and refrigerate in a sealed plastic bag. Keep mesclun refrigerated. Arrange on plates just before serving, then heat dressing as directed above.