Endive, Blue Cheese, Pecan and Cranberry Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This colourful salad is quick and simple to make and makes a very tasty light meal or side dish. For canapes, the cheese, nut and cranberry mixture can be spooned sparingly into the small endive leaves. Ingredients:
12 pecan nuts |
1 head endive |
8 ounces blue cheese, cut into small cubes |
2 tablespoons dried cranberries, very coarsely chopped |
mixed salad green |
3 tablespoons walnut oil |
1 1/2 tablespoons white wine vinegar |
1/4 teaspoon dijon mustard |
Directions:
1. To make the salad: toast the pecans on a baking tray at 350F for 5-10 minutes - don't leave them as they burn easily. When cool, chop or crumble them roughly.
2. Trim the endive and separate the leaves
3. To make the dressing; Put all the ingredients for the dressing in a jar with a tight- fitting lid and shake vigorously to combine. Season with salt and freshly ground black pepper.
4. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.
5. To assemble the salad; add the endive leaves to the salad leaves and toss with the remaining dressing. Add the cheese, nuts and cranberries and serve stratight away.
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