Recipe

Roasted pecan salad with Medjool dates, prosciutto and a blue cheese dressing

Roasted pecan nut salad with dates, prosciutto and a blue cheese dressing

When it comes to making lunch for work, I always try to make sure I eat a salad at least twice a week (and usually soup twice as well), but it can be quite challenging to come up with interesting salads in Autumn – Winter times. So I looked in my flavour bible and found that dates are in season at the moment, so I decided to make my first ever date salad!

I ended up going for a blue cheese dressing as I had tasted dates with Cashel Blue before and remembered it being so tasty, but at the same time I didn’t want to just slice up some cheese and be done with it. So I mixed in some Avonmore sour cream, a little bit of mayo and boom: a tasty fully Irish dressing was born!

Some pecans and prosciutto to give it a bit of crunch and extra flavour to finish it off and I was good to go! It took me less than 15 minutes to make so it’s ideal if you’re in a bit of a rush.

Roasted pecan nut salad with medjool dates, prosciutto and a blue cheese dressing
Roasted pecan nut salad with medjool dates, prosciutto and a blue cheese dressing

Recipe

Print Recipe
Serves: 2 people

Ingredients

  • 75g Cashel blue, or another blue cheese
  • 2 tablespoons of mayonnaise
  • 125ml sour cream
  • 200g Medjool dates
  • handful of pecans
  • 100g rocket leaves
  • 70g prosciutto

Preparation

1

Preheat your oven to 200°C and place the pecan nuts on a roasting tray.

2

Bake in the oven for 5 minutes and set aside.

3

Blend the blue cheese with mayo and sour cream into a nice thick but runny dressing, add more mayo and cream if you want it to be a bit lighter. At first mine was quite thick, more like cottage cheese, so I added a bit more mayo and cream to get it more towards a mayo consistency.

4

Carefully make a cut along your dates, remove the pit and add the dates to a bowl with rocket leaves. Add your roasted pecans, slice up the prosciutto and add it as well.

5

Grind a bit of black pepper on top and drizzle the blue cheese dressing on top. Enjoy!

Roasted pecan nut salad with medjool dates, prosciutto and a blue cheese dressing

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