Rachel Allen's Chicory, Blue Cheese, Pecan and Cranberry Bites



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.


Prep time:

Cook time:

Serves: 1

  • 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:

  • 12 pecans

  • 225g (8 oz) Cashel Blue Cheese, cut in to small cubes

  • 1 head chicory

  • 2 tbsp dried cranberries, chopped very roughly