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Pear and Stilton with Balsamic Vinaigrette


Here, the sublime combination of pears and Stilton cheese is enhanced by an aromatic balsamic dressing, pomegranate seeds, rocket leaves and pecans.

Serves 1, but simply multiply the quantities to make extra portions

  • 1 sunblush pear, cored and sliced
  • Handful of rocket leaves
  • Small handful of pomegranate seeds
  • Small handful of chopped pecan nuts
  • 50g Stilton, chopped and cubed

For the dressing:

  • 180ml extra virgin olive oil
  • 60ml balsamic vinegar
  • ½ tsp honey
  • Sea salt and freshly ground black pepper to taste


To make the dressing, add the olive oil, balsamic vinegar, honey and seasoning to a sterilised 250ml Kilner® Jar and shake until thoroughly combined.

Add the desired amount of dressing to a sterilised 500ml Kilner® Preserve Jar.

Layer the salad ingredients, starting with the pear slices followed by the rocket leaves, pomegranate seeds and pecans, and top with Stilton cubes. This will keep in the fridge for 24 hours, but is best served at room temperature.

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