Ingredients

• 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

Directions

• 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.