Blue cheese & grape salad with caramelised pecans

Blue cheese & grape salad with caramelised pecans

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
336
protein
9g
carbs
13g
fat
28g
saturates
10g
fibre
0g
sugar
11g
salt
1.53g

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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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.

Recipe from Good Food magazine, October 2008

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Comments

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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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