Blue cheese & grape salad with caramelised pecans

Recipe uploaded by

Emma Lewis

3 ratings

Recipe by Emma Lewis

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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.
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.

PER SERVING

336 kcalories, protein 9g, carbohydrate 13g, fat 28 g, saturated fat 10g, fibre 0g, sugar 11g, salt 1.53 g

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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)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Vegetarian, Egg-free

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)

PER SERVING

336 kcalories, protein 9g, carbohydrate 13g, fat 28 g, saturated fat 10g, fibre 0g, sugar 11g, salt 1.53 g

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