Here's another leftovers recipe, as promised, from the lovely Royal Caribbean chefs on the Independence of the Seas cruise ship.
Pear and Stilton salad
2 tablespoons extra virgin olive oil
2 shallots, very finely chopped
120ml balsamic vinegar
120ml extra virgin olive oil
2 tablespoons sherry
1 tablespoon honey
90ml balsamic vinegar
Salt and ground black pepper
Juice of 1 lemon
45g caster sugar
120ml sunflower oil
1 bag lambs lettuce
1 bag mixed salad leaves
120g Stilton, crumbled
For the syrup, warm the oil in a small pan over a medium heat and sauté the shallots until translucent. Add balsamic vinegar, turn up the heat and reduce to a syrup consistency.
For dressing, place oil, sherry, honey and balsamic in a blender and blend until smooth and emulsified. Taste and season. Set aside.
Slice pears lengthways, remove core and sprinkle with lemon juice.
Toss walnuts in a little water then in the sugar. In a small frying pan, heat oil and fry sugared walnuts for two minutes. Place on kitchen paper to drain.
In a bowl, toss the leaves in about a quarter of the dressing (save the rest for another day).
On individual plates or a large platter, arrange the dressed leaves, sliced pears, Stilton and top with walnuts. Drizzle with balsamic syrup.