Ingredients

Steps

• Heat a griddle pan until smoking.
• Griddle pear quarters for one minute on each side and set aside.
• Blend spinach, olive oil, garlic, and pine nuts in a food processor.
• Season the pesto with salt and pepper and move to a bowl.
• Combine parsley, chervil, chives, and tomatoes in a large bowl.
• Drizzle the salad with the prepared spinach pesto.
• Top with crumbled Stilton and arrange the pears around the dish.