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To Prep:

  • Blue cheese 125.0 g
  • Apples (Canada) 313.0 g

To Cook:

  • Pecan nuts 120.0 g
  • Cranberries 60.0 g
  • Brown sugar 115.0 g
  • Pinch of salt 1.0 g
  • Water 30.0 ml
  • Mixed herb salad leaves 340.0 g
  1. To Prep:

    15 minutes
    • Thinly slice the apples.
    • Crumble the blue cheese.
  2. To Cook:

    10 minutes
    • In a pan, add the brown sugar, Robertsons Cinnamon, sea salt and water. Stir until the sugar is dissolved.
    • Bring to the boil and simmer for 5 minutes or until sticky.
    • Add the pecan nuts and coat well. Remove from the pan and allow the candied pecan nuts to cool on greaseproof paper in a single layer.

    SALADIn a large bowl, combine the mixed salad leaves, apples, blue cheese and cranberries.

  3. To Serve:

    • Drizzle the salad with the Hellmann’s Honey & Mustard Dressing and sprinkle with the candied pecan nuts.
  4. Top Serve:

    • Unused candied pecan nuts can be stored in an airtight container for up to 1 week. You can mix the blue cheese with Hellmann’s Honey & Mustard Dressing.