Chicory, Pomegranate and Pecan Salad

In festive red and green, this refreshing salad is a welcome change from heavier Christmas fare.

The salad dressing makes more than you’ll need for this, but will keep in the fridge for about a week. No excuse not to eat your greens!

Feeds 2 as a side or starter, or 1 as a light lunch

Ingredients

1 head chicory or endive

1 handful of pomegranate seeds

1 handful pecans

Olive oil

White wine vinegar

Dijon mustard

Honey

Salt and pepper

Method:

Prepare the vinaigrette by whisking together 1 tsp dijon, 1 tsp honey, a pinch of salt and pepper, 1 tbsp white wine vinegar and 2 – 3 tbsp olive oil.

Make ahead: Vinaigrette can be prepared up to 4 days in advance. Store in a jar in the fridge.

Toast the pecans by placing them in a dry frying pan and cooking over a medium heat for about 5 minutes. Shake the nuts out onto a board and chop roughly.

Slice about a third off the core-end of the chicory and separate the leaves. Finely slice the end. Add the chicory to a bowl along with the pomegranate seeds and pecans. Add 1 tbsp of the dressing and toss, adding a little more dressing if required. Serve immediately.

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