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Blue cheese & grape salad with caramelised pecans

Blue cheese & grape salad with caramelised pecans

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Egg-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal336
fat28g
saturates10g
carbs13g
sugars11g
fibre0g
protein9g
salt1.53g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

Rating: 5 out of 5.11 ratings
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