Name: Blue cheese & grape salad with caramelised pecans
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: knob of butter; 2 tbsp caster sugar; 50g pecan or walnuts; 1 tbsp balsamic vinegar; 2 tbsp olive oil; 2heads chicory; 100g bag rocket; 50g grape (we used Muscat); 140g blue cheese (roquefort is best)

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Blue cheese & grape salad with caramelised pecans

Blue cheese & grape salad with caramelised pecans

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Serves 4

More effort

Prep: 10 mins

Cook: 5 mins

A star rating of 4.8 out of 5.12 ratingsRate

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This salad has a great balance of sour, sweet, crunchy and smooth

Egg-free

Vegetarian

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Pears in Gaillac doux

A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

knob of butter
2 tbsp caster sugar
50g pecan

or walnuts
1 tbsp balsamic vinegar
2 tbsp olive oil
2heads chicory
100g bag rocket
50g grape

(we used Muscat)
140g blue cheese

(roquefort is best)

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Nutrition: per serving

kcal336
fat28g
saturates10g
carbs13g
sugars11g
fibre0g
protein9g
salt1.53g

Method

step 1

First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
step 2

To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.

Recipe from Good Food magazine, October 2008

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A star rating of 4.8 out of 5.12 ratings

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