Blue cheese & grape salad with caramelised pecans

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• Beth

  06 October 2008

  Beth rated and commented on this recipe

  

  Easy tasty - and looks great.

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• cherie202

  04 January 2009

  cherie202 rated and commented on this recipe

  

  This was divine. And easy!

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• ~Up~

  12 February 2009

  ~Up~ commented on this recipe

  Lovely, and great for those needing "crunchies."

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• shez

  25 May 2009

  shez rated and commented on this recipe

  

  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!

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• Wildbluesun

  21 April 2010

  Wildbluesun rated and commented on this recipe

  

  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.

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• Frances

  03 June 2010

  Frances rated and commented on this recipe

  

  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!

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• bbc food

  21 October 2010

  bbc food commented on this recipe

  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.

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• Ella

  03 August 2011

  Ella rated this recipe

  

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• kasia

  14 November 2012

  kasia rated and commented on this recipe

  

  Really, really lovely! Fantastic lunch when eaten with piece of nice bread...

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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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