Chicory, blue cheese, pecan and cranberry salad

By: Rachel Allen

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This recipe is classed as easy

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Prep time:
10 mins
Cook time:
Serves:
4

Rachel Allen's colourful salad is quick and simple to make and makes a very tasty light meal or side dish

Ingredients

For the salad

For the dressing

  • 3 tbsp hazelnut oil, or walnut oil
  • 1 1/2 tbsp white wine vinegar
  • 1/4 tsp Dijon Mustard
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Method

1. To make the salad: toast the pecans on a baking tray at 180C/gas 4 for 5-10 minutes - don't leave them as they burn easily. When cool, chop or crumble them roughly.

2. Trim the chicory and separate the leaves

3. To make the dressing; Put all the ingredients for the dressing in a jar with a tight- fitting lid and shake vigorously to combine. Season with salt and freshly ground black pepper.

4. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.

5. To assemble the salad; add the chicory leaves to the salad leaves and toss with the remaining dressing. Add the cheese, nuts and cranberries and serve stratight away..

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