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Chicory, blue cheese, pecan and cranberry salad

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

Chicory, blue cheese, pecan and cranberry salad

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..

Cook's Notes: For canapés, the cheese, nut and cranberry mixture can be spooned sparingly into the small chicory leaves.

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Serves: 4

Prep: 10 min

Ingredients

For the salad

12 pecan nuts
1 head Chicory
225g Cashel blue cheese, cut into small cubes
2 tbsp dried cranberries, very coarsely chopped
a selection of salad leaves