Salad with Spinach, Pear, Stilton and Raw Ham

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

For this salad you can use the pears you have already preserved.


For the dressing

  • 6 tbsp white wine vinegar
  • 1 generous tsp Dijon mustard
  • 6 tbsp. hazelnut oil or other nut oil
  • 6 tbsp olive oil
  • 50 g (approx. ½ cup) hazelnuts, chopped

For the salad

  • 1 tbsp olive oil
  • 200 g (7 oz) raw ham, sliced
  • 2 ripe pears (Comice)
  • 150 g (5 oz) Stilton, crumbled
  • 1 red onion, cut into thin rings
  • 500 g (1 lb) spinach leaves, washed


Fill an empty jar with all the ingredients for the dressing and cover with the lid. Shake well, taste for salt and pepper and save the dressing until used. Heat a non-stick pan and add a teaspoon of olive oil. Fry the raw ham on both sides until crunchy and drain on kitchen paper. Do not fry too many slices at the same time, but two by two, keeping them whole. Quarter the pears and remove the core. Cut into strips. Combine the cheese, onion rings and ham with the spinach leaves. Transfer the salad to a plate, arrange the pears and top with dressing. Serve with pumpkin buns and eat immediately.