Spinach, bacon and Stilton salad

The saltiness of British farm-assured bacon and Stilton combined with fresh spinach and zesty dressing give this salad an unexpected twist. Finished with Freedom Food eggs and potatoes, this is a substantial salad perfect for colder days.

Light bites
A spinach, bacon and stilton salad from our Cookbook
A satisfying spinach, bacon and stilton salad from our Cookbook National Trust Images / William Shaw
  • Preparation time 20 minutes (prep. time)
  • Cooking time 10 minutes (cooking time)
  • Serves 4


  • 240g (8.5oz) smoky bacon
  • 50g (2oz) spinach, roughly torn
  • 1/3 radicchio lettuce, finely chopped
  • 3 spring onions, thinly sliced
  • 1 small red onion, thinly sliced
  • 60g (2oz) Stilton cheese
  • 4 eggs, hard boiled, shelled and quartered
  • 200g (7oz) new potatoes, cooked and cut into bitesize pieces
  • 1 stalk tarragon, leaves stripped and torn
For the sauce
  • 40ml (17fl oz) crème fraiche
  • 20ml (1tbsp) mayonnaise
  • 15ml (1tbsp) white wine vinegar
  • 10g (0.5oz) caster sugar
  • 20ml (0.5fl oz) milk
  • 40g (1.5oz) Stilton cheese


  1. Place the bacon on a lined baking tray and place in the oven (180C), until well coloured and starting to crisp.
  2. Remove from the oven and put to one side to cool (the bacon will go crispy once it cools).
  3. Cut bacon into thin strips.
  4. Cut out the stalk of the radicchio then chop the leaves finely.
  5. Place the spinach in a large bowl and add the radicchio, spring onions and red onion, mix well.
  6. Put all the sauce ingredients in a large bowl and use a blender to combine them into a smooth sauce. Add water to thin the sauce to a pouring consistency if needed.
  7. Divide the spinach mix between your serving plates, sprinkle over the bacon, quartered potatoes and Stilton. Top with the eggs and drizzle each salad with the blue cheese dressing.
  8. Scatter the torn tarragon leaves over the top.