Smoked Venison
and Blue Cheese Salad
Smoked Venison
and Blue Cheese Salad



  • 50g walnut halves
  • 1 tbsp honey
  • 1 pear
  • 60g mixed peppery leaves
  • 100g smoked venison, chopped into chunks
  • Sweet chilli dressing
  • 100g crumbled stilton
  • Gently toast the walnuts in a dry pan for 2 mins, then drizzle with honey and toss until they’re coated and caramelised. Set aside to cool. Slice the cored pear into 8 long pieces and toss with the salad leaves with the venison pieces and dressing, and divide between 2 plates. Scatter with the crumbled stilton and honeyed nuts, then serve with warm bread.
10 mins
2 serving

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