This green, leafy salad is packed with crumbly blue cheese, sugared pecans and crisp chicory, which brings a wonderful sharpness to this flavoursome dish. With a drizzle of honey and a mustard and shallot dressing, this rustic salad can be made in just 15 minutes and is perfect for a light lunch.
Preheat the oven to gas 6, 200°C, fan 180°C. In a small bowl, toss the nuts with the sugar, honey, oil and a little seasoning. Roast for 6 minutes, or until caramelised and golden. Tip onto a sheet of nonstick baking paper and leave to set. Roughly chop.
To make the dressing, combine the olive oil, vinegar, Dijon mustard, shallot and some seasoning in a lidded jar. Put the lid on and shake well to combine.
Arrange the chicory, watercress, blue cheese and nuts on a serving platter and spoon over a little dressing. Serve the remainder on the side.