Ingredients:
- 200g Stilton, at room temp, crumbled
- 100g Full-fat soft cheese
- 1 tbsp Port
- Pinch of nutmeg
- 100g Walnut pieces
- 150g Back grapes, halved
- 4 Celery sticks, thinly sliced
- 2 tbsp Olive oil
- Juice of 1/2 lemon
- 4 tbsp Snipped chives
Method:
With a fork, blend the cheeses with the port and nutmeg and black pepper to taste. Pile the mixture onto a sheet of foil, then wrap and shape into an 8 inch sausage.
Finely chop half the walnuts. Unwrap the cheese and coat evenly with the nuts. Wrap again and chill until ready to serve.
Mix together celery, grapes and remaining walnuts. Put the oil and lemon juice in a jar with salt and pepper. Shake well then stir in the chives and pour over the salad.
Divide the salad between 6 plates. Slice the pate into 12 and put 2 slices on top of each salad.
Serve with melba toast or olive bread.