Endive, Blue Cheese, Pecan and Cranberry Salad

• 12 pecan nuts
• 1 head endive
• 8 ounces blue cheese, cut into small cubes
• 2 tablespoons dried cranberries, very coarsely chopped
• mixed salad green
• 3 tablespoons walnut oil
• 1 12 tablespoons white wine vinegar
• 14 teaspoon Dijon mustard

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. When cool, chop or crumble them roughly.
3. Trim the endive and separate the leaves
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. Season with salt and freshly ground black pepper.
6. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.
7. To assemble the salad; add the endive leaves to the salad leaves and toss with the remaining dressing.
8. Add the cheese, nuts and cranberries and serve stratight away.

nuts, endive, blue cheese, cranberries, mixed salad green, walnut oil, white wine vinegar, mustard

Taken from www.food.com/recipe/endive-blue-cheese-pecan-and-cranberry-salad-346875 (may not work)