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  • 1 tbsp sunflower oil
  • 1 medium onion, sliced
  • 1 knob of butter
  • 100 g pecan nuts
  • 2 tbsp caster sugar
  • 1 bag mixed salad leaves
  • 150 g blue cheese, chopped into small cubes
  • 2 tbsp balsamic vinegar
  • salt and freshly ground black pepper


  1. Heat the oil in a frying pan. Add the onion and slowly sweat until soft, then increase the heat and caramelise the onions.
  2. Tip into a large mixing bowl. Melt the butter in the same pan.
  3. Add the pecans and sugar and toast over a high heat until caramelised. Tip into the mixing bowl.
  4. Add the salad leaves, blue cheese and balsamic vinegar and toss together and season with salt and pepper.
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