You told us you prefer a simple starter to kick off your festive dining. If serving to vegetarians, make sure your Stilton is suitable.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
314
Ingredients
FOR THE CANDIED PECANS
1 medium egg white
25 g granulated sugar
1/2 tsp. sweet or hot smoked paprika
150 g pecans
15 g butter, melted
FOR THR DRESSING
2 tsp. runny honey
1 Tbsp. wholegrain mustard
1 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
FOR THE SALAD
4 chicory heads, red, white or a mix
6 -8 figs, depending on size, quartered or halved
150 g Stilton, crumbled, see intro
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line a medium tray with baking parchment. For the candied pecans, in a medium bowl, whisk the egg white until it holds medium peaks. Whisk in the sugar, paprika, ¼tsp fine salt and plenty of freshly ground black pepper.
Step 2Add the pecans and melted butter, and mix to coat. Empty on to the lined tray and spread to a single layer. Cook in the oven for 15-18min, turning occasionally, or until deep golden. Set aside to cool completely (they will crisp on cooling).
Step 3For the dressing, in a small bowl, whisk all the ingredients with some seasoning until combined.
Step 4For the salad, trim the ends off the chicory heads and arrange the leaves on a large serving plate in a ring, to resemble a wreath. Dot around the figs and scatter over the Stilton and candied pecans. Drizzle over the dressing and serve.
GET AHEAD Prepare to end of step 2 up to a week ahead. Once cool, store in an airtight container at room temperature. Make, cover and chill dressing up to 2 days ahead. Complete recipe to serve.
Per serving:
Calories: 314
Protein: 8g
Fat: 25g
Saturates: 7g
Carbs: 13g
Sugars: 11g
Fibre: 3g
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