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Ingredients

+

To Prep:

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

To Cook:


Light salad with mix of leaves, crisp apple slices , blue cheese, dried cranberries and crunchy candied pecan nuts and a drizzle of Honey mustard salad dressing

...

Preparation

  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.
    SALAD
    In 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.
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