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Blue cheese & grape salad with caramelised pecans

Blue cheese & grape salad with caramelised pecans

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(9 ratings)

Prep: 10 mins Cook: 5 mins

Moderately easy

Serves 4
This salad has a great balance of sour, sweet, crunchy and smooth

Nutrition and extra info

  • Vegetarian
  • Egg-free

Nutrition per serving

  • kcalories336
  • fat28g
  • saturates10g
  • carbs13g
  • sugars11g
  • fibre0g
  • protein9g
  • salt1.53g
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Ingredients

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp caster sugar
  • 50g pecan or walnuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 heads chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 100g bag rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 50g grape (we used Muscat)
  • 140g blue cheese (Roquefort is best)

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Method

  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.

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Comments (8)

kasiakoczwara's picture
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Really, really lovely! Fantastic lunch when eaten with piece of nice bread...

s1b2b3's picture

This is a delicious recipe. I love the combination of blue cheese, sweet grapes and crunchy, caramelised pecans. However, the pecans are very easy to burn so I grill them instead. It still tastes delicious even if a little of the sweetness is lost.

ef1955's picture
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The grapes are nice, but I prefer pears, and I use mesclun lettuce. Always keep a tray of fresh salad leaves in my back garden.
The nuts are great!

wildbluesun's picture
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Quick, easy and a great way to use up leftover blue cheese. I added more grapes, used walnuts instead of pecans, add cucumber and celery, and used iceberg lettuce instead of rocket and chicory.

cheryl654's picture
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Loved this for a great combination of tastes and textures. Loved the pecans in the caramel and would make those on their own as a treat!

vivaldi's picture

Lovely, and great for those needing "crunchies."

cherie202's picture
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This was divine. And easy!

bethocallaghan's picture
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Easy tasty - and looks great.

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