Fall | Saveur

Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

Eliza Glaister — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Chef Eliza Glaister grew up in New York’s Hudson Valley, where her cooking was influenced by neighboring farmers and wild game purveyors like Quattro’s Farm. This braised rabbit recipe, served over creamy polenta and topped with pan-fried radishes and leek oil, is a summer favorite. “When preparing game with little to no fat, especially rabbit, braising it is a wonderful method,” she says. “Cooking seasonally means working with ingredients that are all growing together at the same time and place. They end up just working well together. The radish and dandelion greens add a big punch of peppery bitterness to this succulent braise.”

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4–6

Time: 2 hours

Ingredients

For the rabbit:

1 medium leek, washed
1 whole 2½–3 lb. rabbit
1 cup plus 2 Tbsp. vegetable oil, divided
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 cups dry white wine
1 Tbsp. chopped fresh oregano leaves
6 fresh bay leaves, or 12 dried
6 juniper berries
1 Tbsp. Dijon mustard

For the vegetables:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 bunch red radishes (8–12 oz.), greens left attached, scrubbed and halved lengthwise
12 large dandelion leaves
2 garlic cloves, finely chopped
Kosher salt

For the grits:

2 cups whole milk, divided
½ cup fine yellow grits or polenta
4 Tbsp. unsalted butter
Kosher salt, to taste

Instructions

Make the rabbit: Discard any dry or discolored green parts of the leek, then coarsely chop the remaining greens and reserve. Slice the white end into 1-inch-thick rounds and set aside. To a large Dutch oven, add the rabbit and 2 tablespoons of the oil and season with salt and pepper. Turn the heat to medium and cook, turning occasionally, until golden brown on all sides, about 8 minutes total. Add the chicken stock, white wine, oregano, leek rounds, bay leaves, and juniper berries. When the liquid begins to boil, cover and turn the heat to medium-low. Simmer, rotating the rabbit halfway through cooking, until the rabbit is tender, about 1½ hours. Remove from the heat.
Meanwhile, in a food processor, purée the leek greens and remaining oil, then strain into a bowl and season with salt to taste. (Refrigerated, the sauce will keep for one month.)
Using tongs, transfer the rabbit to a cutting board. When cool enough to handle, pick the meat from the bones (discard the bones, or reserve them to make a stock) and return it to the pot. Stir in the mustard and salt and black pepper to taste, then turn the heat to low and continue to cook, uncovered, until thickened slightly, 10–15 minutes.
Make the vegetables: To a skillet set over medium-low heat, add the oil, butter, radishes, dandelion leaves, and garlic. Cook, stirring occasionally, until the radishes are fork tender, 6–10 minutes. Season with salt and set aside.
Make the grits: In a medium pot, bring 1 cup of the milk and 1 cup of water to a boil. Season with salt, then turn the heat to low and add the grits. Cook, whisking continuously, until thickened, about 10 minutes. Whisk in the butter and remaining milk and season with salt to taste.
To serve, scrape the grits onto a platter. Using a slotted spoon, top evenly with the braised rabbit, then spoon with the cooking liquid. Top with the vegetables, then drizzle with the leek oil and serve.

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Tom Roach’s Heavenly Angel Food Cake

Tom Roach — Mon, 18 Mar 2019 22:30:12 +0000

The late, great American cookbook author Marion Cunningham famously carried with her a photograph of a table loaded with angel food cakes, all slightly different: some tall, some short, some white and fluffy, some in a Bundt shape. The photo was taken at a meeting of the Baker’s Dozen, a group of pro bakers including Alice Medrich and Carol Field who met regularly to exchange problems and solutions. Each of the cakes was baked by the members from the same recipe. “If all our results were this different,” Cunningham sympathized, “think of the plight of the poor home cook.” This recipe in question is this one, from “cookie baker for the stars,” Tom Roach, adapted with a bit of Cunningham’s gentle advice.

This recipe originally ran alongside Christopher Hirsheimer’s 1999 article, Baking Lessons.

Order the SAVEUR Selects Artisan Series Angel Food Cake Pan here.

Yield: 8–10

Time: 1 hour 20 minutes

1½ cup sifted cake flour
1½ cup superfine sugar
1½ cup egg whites (from 11–12 large eggs)
1½ tsp. cream of tartar
1 tsp. vanilla extract
½ tsp. fine sea salt

Instructions

Sift and measure flour. Add a third of the sugar and sift together three times. (M.C. prefers 1¼ cups granulated sugar to 1½ cups superfine sugar, which she feels makes the cake too sweet. She sifts the flour by itself and adds sugar directly to the egg whites.)
Place into a large mixing bowl the egg whites, 2 tablespoons cold water, cream of tartar, vanilla, and salt—yes, all at once! Whip until barely stiff enough to hold a peak when the beater is lifted, but not dry. Gradually add the remaining sugar, 2–3 tablespoons at a time, whipping gently after each of the first few additions, then folding rather than beating towards the end. (M.C. sprinkles the sugar into the whites in four parts as she beats, until the whites are shiny and hold soft peaks.)
Add the sifted flour and sugar, 3–4 tablespoons at a time, and fold gently until smooth after each addition. Pour the batter into an ungreased 10 tube pan and bake in a preheated 325°F oven about 1 hour. (M.C. sifts the flour into the egg whites as she’s folding it in.)
Invert the angel food cake and cool completely before removing from pan. (M.C.: Or invert the pan on a bottle until cake cools.)

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Catalan-Style Rabbit Stew with Sherry, Mushrooms, and Almonds

Justina Terés Sondevila — Fri, 12 May 2023 15:20:44 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

In Spanish cuisine, borracho (“drunken”) indicates that the dish in question contains alcohol. In this rabbit stew recipe, chunks of tender rabbit bubble away in a homestyle Catalan sauce made with sherry, mushrooms, and a “picada” of ground almonds. Follow these instructions for breaking down a whole rabbit, and be sure to cut the hind legs crosswise in two using a cleaver or sharp knife.

Featured in “A Spanish Abuela’s Secret to Drunken Rabbit Stew—And to Life Itself,” by Paul Richardson, and in the related Grandmas Project short film.

Time: 3 hours 30 minutes

Kosher salt
½ cup olive oil, divided
1 whole rabbit (2½–3 lb.), cut into 11 pieces (see headnote)
7 oz. coarsely chopped mushrooms (preferably a variety; about 2¼ cups
2 garlic cloves, coarsely chopped
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
⅓ cup raw blanched almonds, finely ground in a food processor or mortar and pestle
1 cup dry sherry
Kosher salt and freshly ground black pepper

Instructions

Pat the rabbit dry with paper towels and season generously with salt. To a large pot set over medium-high heat, add ¼ cup of the oil. When it’s hot and shimmering, add the rabbit and cook, turning occasionally, until browned, about 8 minutes total. Using tongs, transfer to a plate.
To the pot, add the mushrooms, garlic, and 2 tablespoons of oil and turn the heat to medium. Cook, stirring occasionally, until the mushrooms are lightly browned, 5–7 minutes. Transfer to the plate with the rabbit.
To the pot, add the bell pepper, onion, and remaining oil. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the almonds, sherry, and reserved mushrooms and rabbit and stir to combine. Season with salt. Turn the heat to medium-high and cook until the sherry has reduced by two thirds, 6–7 minutes. Add enough water to barely cover the rabbit (about 2 cups), then turn the heat to low and cover. Cook, stirring every 30 minutes or so, until the rabbit is tender, 2½–3 hours.

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Danny Bowien’s Breakfast Pho

Danny Bowien — Mon, 18 Mar 2019 22:41:58 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Danny Bowien likes to serves this steamy chicken pho for breakfast. The dish is inspired by the Vietnamese soups he ate at San Francisco’s Turtle Tower when he was a culinary student. The chef simmers the simple chicken broth for just a short period after bringing it to a boil because he feels that overcooking causes the flavor of the aromatics to go flat.

Find this recipe in our cookbook SAVEUR: Soups and Stews.

Yield: 8

Time: 9 hours 55 minutes

One 3½ –4-lb. chicken
Kosher salt and freshly ground black pepper
½ oz. Thai rock sugar or 1 tbsp. sugar
3 Tbsp. plus 1 cup fish sauce, preferably Squid brand, divided
2½ lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup coarsely chopped cilantro leaves
4 medium scallions, thinly sliced
½ large white onion, thinly sliced, rinsed, and drained
Sriracha sauce, for serving
½ cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Instructions

Using plenty of paper towels, pat the chicken dry, then place on a large rimmed baking sheet fitted with a wire rack. Season the bird generously with salt and black pepper inside and out. Transfer to the fridge and chill, uncovered, at least 8 or up to 24 hours.
To a large pot, add the chicken and 1 gallon of cold water. Bring to a boil over high heat, then turn the heat down to maintain a gentle simmer. Cook until the chicken is just cooked through, about 40 minutes.
Turn off the heat, then, using tongs, transfer the chicken to a cutting board or a clean rimmed baking sheet and set aside until cool enough to handle.
Remove and discard the chicken skin. Shred the meat and set it aside, then return the bones to the pot of broth. Return the pot to medium-high heat and bring the broth back up to a simmer, skimming and discarding any scum that forms along the surface, until the liquid is slightly reduced, 35–40 minutes.
Stir in the sugar and 3 tablespoons of fish sauce, then season the broth to taste with salt. Remove from the heat, set a fine mesh strainer over a clean medium pot and strain the broth into it. Add the reserved shredded chicken, set over medium heat, and cook just until warmed through. Divide the cooked noodles among 8 large soup bowls, then top with the hot broth and chicken. Garnish each serving with cilantro, scallions, onion, and sriracha. In a small bowl, stir together the remaining fish sauce, the lime juice, jalapeño, and a pinch of black pepper. Serve the chicken pho hot, with the dipping sauce on the side.

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Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

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Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Nancie McDermott — Mon, 18 Mar 2019 22:33:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Tom yum goong belongs to the family of Thai soups with the prefix “tom yum,” meaning, “boiled together,” with the suffix “goong” translating as prawns or shrimp. Fragrant with lime juice, makrut lime leaves, and lemongrass, this tom yum soup recipe is based on one from Nancie McDermott, author of Real Thai. Find nam prik pao—roasted Thai chile paste—from your local Asian grocery store or order it online from Umamicart.

Yield: 2

Time: 25 minutes

3 large fresh lemongrass stalks
4 cups chicken stock
12 fresh or frozen makrut lime leaves, divided
1 cup canned straw mushrooms, drained
2–4 Tbsp. nam prik pao (roasted Thai chile paste)
8 oz. medium shrimp, peeled and deveined
1 Tbsp. plus 1½ tsp. fish sauce
4–6 bird’s eye chiles, stemmed and smashed with the side of a knife
3 scallions, cut into 1-in. lengths
1 Tbsp. fresh lime juice
Steamed rice, for serving (optional)

Instructions

Trim the tip and root ends of lemongrass stalks and remove and discard their tough outer layers. Using a meat mallet or the side of a large knife, smash the stalks to flatten them, then tie each stalk into a knot and set aside.
To a small pot, add the stock and bring to a boil over high heat. Add the lemongrass and half the lime leaves. Turn down the heat to medium-low, and cook until the broth is fragrant, about 5 minutes.
Remove and discard lemongrass and lime leaves, and turn up the heat to high. Stir in the mushrooms and nam prik pao, to taste, bring to a boil, and cook for 1 minute. Add the shrimp and fish sauce and cook until the shrimp are just cooked through, about 45 seconds. To a serving bowl or soup tureen, add the remaining lime leaves and the chiles, scallions, and lime juice. Just before serving, pour the soup into the serving bowl and stir to combine. Serve hot, with steamed rice, if you like.

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Kale Pesto Pasta

Fatima Khawaja — Tue, 07 Mar 2023 00:31:10 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Kale takes center stage in this silky, anchovy-laced sauce. Blanching the fibrous greens before blending them both softens their texture and preserves their vibrant color. This kale pesto recipe leans on all-season pantry basics and a little bit of time. It’s one of the ways I make sure my young daughter gets plenty of green vegetables and her favorite pasta in one go.

Featured in: “Eating Your Greens Is Easy with These Lovely, Leafy Kale Recipes.”

Yield: 4

Time: 30 minutes

1 bunch lacinato kale, stems removed, leaves washed
½ cup grated Parmigiano-Reggiano, divided
⅓ cup extra-virgin olive oil, plus more as needed
¼ cup packed basil leaves
3 anchovy fillets
1 Tbsp. fresh lemon juice
1 garlic clove, peeled
Kosher salt and freshly ground black pepper
2 Tbsp. Calabrian chile paste (optional)
1 lb. dried rigatoni or other short pasta

Instructions

Fill a medium bowl halfway with ice water and set aside. Set a colander in the sink.
Fill a medium pot halfway with water and bring to a boil. Add the kale leaves and cook, stirring occasionally, until wilted and tender, about 2 minutes. Using tongs, transfer the kale to the ice water bath, reserving the cooking liquid in the pot. Once completely cold, strain the kale through the colander, then transfer the leaves to a blender. Add the Parmesan, olive oil, basil, anchovies, lemon juice, and garlic. Blend on high until the sauce is smooth and silky, adding more olive oil, a tablespoon at a time, if needed. Stir in the chile paste (if using), season with salt and black pepper to taste, then set aside.
Season the kale-cooking liquid generously with salt, then bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, discarding the cooking liquid, then return the pasta to the pot. Scrape the reserved kale pesto into the pasta and toss well to coat. Serve warm or at room temperature.

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Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Kate Hill — Mon, 18 Mar 2019 22:48:36 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Warming, hearty, and satisfying with large chunks of sweet winter roots, charcuterie, and onion, this soup evokes the many garbures—thick cabbage stews made with ham or bacon and stale bread—of the peasantry in the Gascon region of Southwestern France. This garbure recipe was inspired by a dish writer and cooking instructor Kate Hill enjoyed at a cafe in Salies-de-Béarn. It calls for ventrèche, an unsmoked, French cured pork bellly similar to pancetta; you can find both it and duck confit via the online retailer D’Artagnan, a well-regarded supplier of French-style charcuterie.

Featured in: “In French Gascony, Duck Fat is King.”

Yield: 6

Time: 2 hours 15 minutes

5–6 fresh thyme sprigs
One 6-inch celery stalk with leaves, or a few sprigs lovage or parsley
1 bay leaf
4 medium Yukon Gold potatoes, peeled and quartered
One 1½-lb. Savoy cabbage, cut into 6 thick wedges
2 medium yellow onions, coarsely chopped
2 large turnips (about 1 lb.), peeled and quartered
8 oz. ventrèche, salt pork, or fresh pork belly, chopped into bite-size strips
3 large medium carrots, peeled and cut into large chunks
2 large leeks, rinsed well and cut into 2-in. pieces
4 oz. dried white beans such as white runner or great northern, soaked overnight and drained
7 garlic cloves (4 sliced, 3 halved lengthwise)
1 Tbsp. kosher salt, plus more to taste
12 whole black peppercorns
2 duck confit legs, wiped clean of most of their fat
1 Tbsp. duck fat or unsalted butter
6 thin slices Jambon de Bayonne or prosciutto
6 thick slices crusty country bread, lightly toasted

Instructions

Make a bouquet garni: in a square of cheesecloth, bundle together the thyme, celery, and bay leaf; tie with kitchen twine to close, and set aside.
To a large pot, add the potatoes, cabbage, onion, turnips, ventrèche, carrots, leeks, beans, sliced garlic, the bouquet garni, a tablespoon of kosher salt, and the peppercorns. Add 2 quarts of water, cover the pot, and bring the liquid to a boil over high heat. Turn down the heat to maintain a simmer, cover, and continue cooking until the vegetables are tender and the beans are nearly tender, 50–60 minutes. Take the duck legs by the ankle and use them to stir the pot a few times before dropping them into the soup. Continue cooking until the beans are fully tender and the duck meat easily falls off the bone when prodded with a fork, 25–30 minutes. Let the glossy duck skin slip off into the soup, then remove and discard the bones, and coarsely chop the meat into smaller pieces.
When ready to serve, prepare the garnish: In a medium skillet, warm the duck fat over medium heat. Add the Jambon de Bayonne in batches and cook in a single layer, turning once, until lightly browned and crispy, about 4 minutes per side.
Rub each slice of bread with a garlic half and distribute the slices among 6 wide, shallow soup bowls. Ladle the garbure over the bread. Drape a slice of griddled ham atop each bowl and serve immediately.

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Vegetarian Borscht

SAVEUR Editors — Mon, 18 Mar 2019 22:23:07 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The best vegetarian borscht recipes are as closely guarded as state secrets. This chunky, beet-based soup, common in countries throughout Eastern Europe, is adapted from a version recorded by the late spy Markus Wolf, better known as the “man without a face.”

Yield: serves 8–10

Time: 1 hour 10 minutes

¼ cup vegetable oil
1 large yellow onion, thinly sliced
2 medium carrots, peeled and coarsely grated
2 large beets, peeled and coarsely grated
4 cup shredded white cabbage
2 medium russet potatoes, peeled and coarsely grated
1 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. white-wine vinegar
3 Tbsp. chopped fresh dill, divided
3 Tbsp. chopped fresh parsley, divided
3 Tbsp. chopped fresh chives, divided
Kosher salt and freshly ground black pepper
⅔ cup sour cream
2 garlic cloves, finely chopped

Instructions

In a large pot, heat the oil over low heat. Add the onion, cover, and cook, stirring occasionally, until just translucent, about 10 minutes. Add the carrots, beets, and cabbage, cover, and cook until tender, about 20 minutes.
Meanwhile, to a second large pot, add the potatoes and 8 cups of salted water. Bring to a boil over medium-high heat, and cook until tender, about 10 minutes. Remove from heat but do not drain.
Add the tomato paste, sugar, and vinegar to the vegetables and cook, stirring, until the sugar dissolves, about 2 minutes. Add the potatoes and their cooking water; continue cooking for 10 minutes. Stir in 2 tablespoons each of dill, parsley, and chives, and season to taste with salt and black pepper.
Serve in bowls, either hot or chilled, and top with sour cream, garlic, and the remaining herbs.

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Stilton, Pear, and Walnut Salad

Ben Mervis — Fri, 23 Dec 2022 13:28:46 +0000

Photography by Sam A. Harris; Food Styling by Rosie MacKean

Stilton cheese, paired with ripe pears, crunchy walnuts, and delicate bitter greens, is a beloved English combination, and for good reason. Dressed with a gentle mustard vinaigrette, the ingredients create a pleasing medley of flavors and textures. The dressing recipe makes more than you need for one salad, but it keeps well for up to a month in the fridge and works nicely with any simple leafy greens. If you can find it, seek out Colton-Bassett Stilton, which is widely available from fine cheese shops, or online from Murray’s Cheese. If unavailable, another crumbly blue cheese (such as Roquefort or Danish blue) is a suitable substitute.

This recipe is adapted from The British Cookbook, by Ben Mervis (Phaidon, 2022).

Yield: 4

Time: 20 minutes

Ingredients

For the mustard dressing:

1 Tbsp. plus 1 tsp. white wine vinegar or cider vinegar
1–2 tsp. Dijon mustard
Kosher salt
3 Tbsp. vegetable oil

For the salad:

¾ cup (3½ oz.) walnuts
1–2 ripe pears
3½ oz. mixed salad leaves
5 oz. Stilton cheese
Mustard dressing (from above)

Instructions

Make the mustard dressing: To a small food processor, add the vinegar, mustard, and a big pinch of salt and blend to combine. With the motor running, slowly drizzle in the oil until the dressing is creamy, smooth, and thick. (If necessary, add a few drops of very cold water to help the ingredients emulsify.) Set aside.
Preheat the oven to 325°F.
Line a large baking sheet with parchment paper and spread the walnuts out onto it. Bake, stirring occasionally, until the nuts are very lightly toasted, 8–10 minutes. Set aside to cool to room temperature.
Meanwhile, very thinly slice the pears, then add them to a large salad bowl. Add the greens, and crumble in the Stilton. Lightly crush the cooled toasted walnuts by hand, then add them to the bowl. Drizzle in 2–3 tablespoons of the dressing and toss the salad gently, adding more dressing as needed to lightly coat the ingredients. Serve immediately, with more dressing on the side for drizzling.

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