BLUE CHEESE & GRAPE SALAD WITH CARAMELISED PECANS

Blue cheese & grape salad with caramelised pecans image

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

Provided by Emma Lewis

Time 15m

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 1.53 milligram of sodium