Endive, Blue Cheese, Pecan and Cranberry Salad

1. 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.

2. 2

   When cool, chop or crumble them roughly.

3. 3

   Trim the endive and separate the leaves

4. 4

   To make the dressing; Put all the ingredients for the dressing in a jar with a tight- fitting lid and shake vigorously to combine.

5. 5

   Season with salt and freshly ground black pepper.

6. 6

   Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.

7. 7

   To assemble the salad; add the endive leaves to the salad leaves and toss with the remaining dressing.

8. 8

   Add the cheese, nuts and cranberries and serve stratight away.

* Per serving · 4 servings · Values may vary.

No additional tips available.