Blue Cheese & Grape Salad With Caramelised Pecans
This delightful salad combines the crisp bitterness of chicory and peppery rocket with sweet bursts of grapes and rich blue cheese. Caramelized nuts add a satisfying crunch, while a tangy balsamic dressing ties all the flavors together. It's a perfect balance of sweet, savory, and nutty notes in each refreshing bite.
— Constant Cookbook
Ingredients
- knob of butter
- 2 tbsp caster sugar
- 50g pecans or walnuts
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 heads chicory
- 100g bag rocket
- 50g grapes (we used Muscat)
- 140g blue cheese (Roquefort is best)
Instructions
- 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.
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 336 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 11 grams sugar
- Protein Content: 9 grams protein
- Sodium Content: 1.53 milligram of sodium
Comments
No comments found.