Chicory, Blue Cheese, Pecan, And Cranberry Salad Recipe

• 12 Pecans
• 1 head Chicory (trimmed)
• 225 g Cashel Blue Cheese
• 2 tbsp dried Cranberries (crumbled)
• Salad Leaves (as required)
• 3 tbsp Hazelnut/Walnut Oil
• 1½ tbsp White Wine Vinegar
• ¼ tsp Dijon Mustard
• Salt (to taste)
• Ground Black Pepper (to taste)

• Place pecans in a baking pan and roast them at 350 °F for 5-10 minutes.
• Chop the roasted pecans roughly. Detach the leaves of the trimmed chicory.
• Mix oil, vinegar, and mustard in a jar to make the dressing. Cover the jar tightly and shake well.
• Flavor with salt and black pepper.
• Mix cheese, nuts, and cranberries with little dressing in a bowl and toss well.
• Mix chicory and salad leaves with leftover dressing and add to the cheese mixture.