Endive, Blue Cheese, Pecan and Cranberry Salad

Submitted by English_Rose

"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: 10mins
• Ingredients: 8
• 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.