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Strawberry toasted pecan and Gorgonzola salad
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100g pecan halves
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
2 tbsp finely shredded basil leaves
1 small shallot, finely sliced
225g pack essential Waitrose Strawberries, hulled and thickly sliced
120g pack Waitrose Rocket Salad
100g Waitrose Gorgonzola PDO Dolce, cubed
1. Warm a non-stick frying pan over a medium heat. Add the pecans and cook, turning them frequently, for 3–5 minutes until lightly toasted.
2. Mix the olive oil, red wine vinegar, basil and shallot together in the base of a large salad bowl. Season to taste, bearing in mind that the cheese you are adding is quite salty.
3. Place the strawberries into the bowl together with the rocket salad, warm pecans and Gorgonzola. Toss well and serve immediately with crusty bread.
Typical values per serving:
This recipe was first published in June 2013.