Warm stilton salad

• rashers smoked streaky bacon↗4

  rind removed

• ripe pears↗3

  peeled, cored and sliced

• blue cheese↗140g g

  cut into small cubes, such as Colston Bassett stilton

• washed baby spinach100g g
• sherry or red wine vinegar↗1 tbsp tbsp
• clear honey↗1 tsp tsp
• wholegrain mustard↗1 tsp tsp
• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.

2. 2

   To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.

3. 3

   Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.