Skip to main content

Betsy Block

Pear and Red Onion Salad with Stilton Cheese

SERVING SIZE: serves eight


by Bob Sargent

2 large red onions, peeled
4 pears, almost ripe
1 head frisee or curly endive, washed
2 bunches watercress, washed
1 head radiccio, washed
1 endive, washed
wedge of Stilton to taste
pecans or walnuts (optional but delicious)


1) Cut onions into eighths through the root so the sections stay in one piece. Toss with salt and a splash of olive oil. Roast at 450 degrees for 10-15 minutes until brown and slightly softened. Reserve.

2) Cut pears into 8 wedges each. Heat a cast iron pan until quite hot. Add 2 Tbsp. canola oil and when smoking, add pears cut-side down. Let brown for 2-3 minutes without disturbing, then flip. Brown the other sides. Reserve.


1 cup apple cider, reduced to  cup over high heat

cup red wine vinegar

1 Tbsp. Dijon mustard

1/3 cup canola oil

1/3 cup olive oil

3) Assemble dressing: Whisk reduced cider together with mustard and vinegar, and slowly add oils while whisking.

4) Toss washed and shredded greens with half of the dressing and divide the greens among eight plates. Toss the pears and onions with the rest of the dressing and arrange on the greens. Slice or crumble cheese on top.


Bob says: "Nuts are a classic accompaniment to this salad; sprinkle them on top before serving, if you wish. I like walnuts, hazelnuts or pecans best."