Endive, Blue Cheese, Pecan and Cranberry Salad

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• For the salad

• 12  pecan nuts
• 1  head endive
• 8  ounces blue cheese, cut into small cubes
• 2  tablespoons dried cranberries, very coarsely chopped
•  mixed salad green

• For the dressing

• 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.