Clementine Date And Stilton Salad Recipes

KALE, CLEMENTINE & STILTON SALAD

Steps:

• 1. Add all the dressing ingredients into a large bowl and mix together with a spoon.
• ​2. Wash the kale, then remove the stems and tear the leaves into small pieces. Place the leaves in the large salad bowl with the dressing.
• 3. Using your hands, mix the dressing and kale leaves and firmly start massaging the leaves. Continue until the leaves have soften and wilted.
• 4. Peel the clementines, and delicately remove the skin off each segment. Break off small chunks off the stilton. Roughly cut the smoked almonds into smaller pieces.
• 5. Add the clementine pieces and chunks of stilton to the kale. Mix delicately and place the salad in a serving bowl. Sprinkle the almond pieces over the salad and serve.

CLEMENTINE, DATE AND STILTON SALAD

Steps:

• Grate peel from 2 clementines to equal 1 teaspoon. Cut 2 clementines in half; squeeze juice from clementines into measuring cup to equal 2 tablespoons. Peel and slice remaining 4 clementines.
• In small bowl, stir clementine juice, peel, vinegar, honey, oil, salt and pepper with wire whisk until blended.
• Arrange salad greens on serving platter. Top greens with sliced clementines, dates, Stilton cheese and candied walnuts. Drizzle with vinaigrette, or serve on the side.

CLEMENTINE, OLIVE, AND ENDIVE SALAD

Steps:

• Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper.
• Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes.
• Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.
• Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.

ROMAINE AND STILTON

Steps:

• Tear 1 head romaine lettuce into pieces and put in a bowl; add 2 roughly chopped pears. Crumble 1/4 pound Stilton on top, dress and toss. Optional: Add 3/4 cup toasted, chopped walnuts. Dressing variation: Skip the vinegar and mustard; add 1/4 cup chopped tarragon and 3 tablespoons lemon juice.

CLEMENTINE, FETA & WINTER LEAF SALAD

Steps:

• Whisk the dressing ingredients in a jug, season with salt and set aside.
• To make the salad, peel the clementines and slice whole. In a bowl, gently toss the chicory and watercress with the fennel and onion. Place slices of clementine on opposite sides of each plate, mound a pile of leaves in the middle, then scatter over the feta. Stir the parsley through the dressing and drizzle over the salad.

BACON AND STILTON SALAD

Steps:

• Cook the bacon in a pan for 7-8 minutes or until crisp. Remove with a slotted spoon and drain on absorbent paper.
• Add the butter to the pan and melt. Add the garlic and bread and cook for 3-4 minutes until crisp and golden. Drain on absorbent paper.
• Mix the cheese and mayonnaise together. Stir in the cream and black pepper. Beat well to blend.
• Mix the salad leaves, bacon and croutons together. Place on serving plates, top with the dressing and serve.