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.

Comments                        add a comment

Be the first to add a comment...

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

For the dressing

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

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Great discounts on cookware