Mix all the ingredients for the dressing together in a jam jar.
Toast the pecans on a baking tray at 180’C/350’F/Gas mark 4 for 5-10 minutes – don’t leave them as they burn easily. When cool, chop or crumble them roughly.
Trim the chicory and separate the leaves. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.
Place the chicory leaves on a plate and spoon in the nut and cheese mixture to serve as a simple festive canapé.
Note - this can also be served as a winter you salad served on watercress leaves.
For the dressing:
3 tbsp hazelnut or walnut oil
1 and a half tbsp. white wine vinegar
A quarter of a tsp Dijon mustard
Salt and black pepper to season
For the bites:
225g (8 oz) Cashel Blue Cheese, cut in to small cubes
1 head chicory
2 tbsp dried cranberries, chopped very roughly