- 1 pear cut into quarters, cored and skin left on
- 50g/1¾oz fresh flatleaf parsley, chopped
- 50g/1¾oz fresh chervil, chopped
- 50g/1¾oz fresh chives, chopped
- 50g/1¾oz cherry tomatoes, chopped
- 100g/3½oz Stilton cheese, crumbled
- salt and freshly ground black pepper
- 55g/2oz baby spinach leaves
- 3 tbsp olive oil
- 1 garlic clove
- 100g/3½oz pine nuts
- salt and freshly ground black pepper
- Heat a griddle pan until smoking. Add the pear quarters and griddle on both sides for one minute to create grill lines, then remove from the heat and set aside.
- For the pesto, place the spinach, olive oil, garlic and pine nuts in a food processor and blend together. Season, to taste, with salt and freshly ground black pepper and transfer to a serving bowl.
- For the salad, place the parsley, chervil, chives and tomatoes in a large bowl. Mix well and drizzle with the spinach pesto.
- Serve in a bowl with the Stilton crumbled over and the pear quarters placed around.