Green Salad with Stilton Dressing


  • 100 g (4 oz) each (approximately) lamb’s lettuce, trimmed watercress or rocket and baby spinach leaves
  • 75 g (3 oz) Stilton
  • 1 tablespoon crème fraiche or soured cream
  • 3 tablespoons milk
  • lemon juice to taste
  • freshly ground black pepper to taste


Rinse, drain and carefully dry the salad leaves, and place in a bowl. Crumble the Stilton, and then blend with the cream and milk, adding the lemon juice and black pepper. If you prefer a stronger dressing, add more cheese; if a creamier dressing is required, add more cream, and if a thinner dressing, then add more milk. Pour the dressing over the salad, turn it carefully, and serve immediately .