Simply slice 4 firm, ripe pears lengthways and drizzle with olive oil, then place under a hot grill until cooked on each side and set aside to cool. (Alternatively heat on a hot griddle pan for 1 minute on each side.) Then mix 2 tbsp olive oil, 1 tbsp white wine vinegar and 1 tbsp honey together to make a dressing. Toss your pears with 250g bag mixed salad leaves (we used chicory) and divide between 4 plates. Crumble 150g delicious Stichelton on top and pour your dressing to taste. Add an optional topping of crumbled walnuts and enjoy!
You can buy Stichelton from us from one sixteenth (approx 440g) up to one half a Sitchelton (Approx 3.7kg), just visit our shop
