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Field Greens with Stilton and Spicy Walnuts


  • 2 Tbsp Robert Rothschild Farm Raspberry Honey
  • Mustard Pretzel Dip
  • 1/4 cup raspberry vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 6 Tbsp walnut oil
  • 6 Tbsp olive oil
  • 2 Tbsp fresh thyme, minced
  • 8 cups field greens
  • 4 oz shallots, thinly sliced, separated into rings
  • 1/3 cup stilton cheese, crumbled
  • 8 oz. candied walnuts



  1. Dressing: In a small bowl whisk Raspberry Honey Mustard, raspberry vinegar, salt and pepper. Add oils in slow stream, whisking until emulsified. Stir in thyme. Chill several hours.
  2. Salad: In large salad bowl combine field greens and shallots. Pour dressing over, toss to coat. Sprinkle stilton and candied walnuts over and serve.

Suggested equipment: Progressive collapsible salad spinner, flat whisk

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Pans On Fire
3059 Hopyard Rd, Suite J-K,
Pleasanton, California 94588
T: (925) 600 7267