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