Watercress, Blue Cheese & Honeyed Pecans Print

Watercress Salad with Blue Cheese and Honeyed Pecans

Serves 4


50g pecan nuts
2 tbsp honey
150g blue cheese (St. Agur, Cashel Blue or Stilton), chilled
1 ripe pear, thinly sliced
150g watercress, washed
2 tsp chives, finely chopped


4 tbsp good quality extra virgin olive oil
3 tbsp lemon juice
1 tbsp honey
1 clove garlic, crushed
Salt and freshly cracked black pepper

Preheat oven to 180°C


  1. Place the pecan nuts in an ovenproof dish or baking tray and drizzle with the honey.  Place in the oven for 8-10 minutes until the honey darkens and bubbles (stir halfway through to recoat the nuts as the honey loosens).
  2. Mix together the dressing ingredients and season to taste.
  3. Slice the pear (if preparing ahead, toss in lemon juice, to prevent the pear discolouring).
  4. Remove the cheese from the fridge and crumble up into small pieces.
  5. Just before serving, place the watercress in a salad bowl and toss in the dressing, until the leaves are evenly coated.
  6. Scatter over the honeyed nuts, blue cheese, pear, and chives.  Serve immediately
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