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Chicory with blue cheese, watercress and sugared pecans recipe

2 ratings

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. See method

Serves 4
9 mins to prepare and 6 mins to cook, plus cooling
223 calories / serving
Vegetarian

Ingredients

50g (2oz) pecans
2 tsp caster sugar
1 tbsp honey
1 tsp vegetable oil
4 heads white chicory, leaves separated
100g (3 1/2oz) watercress
4 tbsp blue cheese, crumbled

For the dressing

2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small shallot, finely sliced

Each serving contains

Energy
925kj
223kcal 11%
Fat
20g 29%
Saturates
5g 24%
Sugars
5g 6%
Salt
0.6g 10%

of the reference intake
Carbohydrate 6.2g Protein 5.4g Fibre 0.1g

Method

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.

See more Salad recipes