Arugula, Spinach and Stilton Cheese Salad

The unabashedly strong flavors of this salad match well with the fragrant taste of the sage pork chops.

2 1/2 cups packed young to medium arugula leaves

2 1/2 cups packed spinach leaves, stems removed

1/2 cup cold-press olive oil

3 ounces Stilton cheese, cut in 1-inch pieces

5 Tbsp red wine vinegar

1/2 tsp salt

1 tsp freshly ground pepper

Tear the arugula and the spinach into bite-size pieces, dry and set aside.

Put the olive oil in the bottom of a salad bowl, and add half of the cheese. mash the cheese and olive oil together to make a paste. Add the vinegar, salt and pepper and mix well.

Add the arugula and spinach and toss well to coat the leaves. Turn the remaining cheese pieces into the salad and serve.

Serves 6.