Nutty Blue Cheese and Hazelnut Salad

Ingredients 0/8

Step 1

Warm your oven to 300°F (150°C) and lining a baking sheet with parchment paper. In a large mixing bowl, beat the egg whites until they become foamy. Slowly add the sugar while continuing to beat until the mixture forms medium peaks—when you lift the whisk, the peaks should gently curl over at the tip. Gently fold in the cayenne pepper and salt, then add the pecans and stir until they’re well coated with the egg white mixture. Spread the pecans out evenly on the prepared baking sheet.

Step 2

Pop the pecans in the oven and bake for about 10 minutes, then give them a good stir or flip to toast them evenly. Bake for another 10 minutes or until they’re nicely toasted and fragrant. Once done, take them out and let them cool for around 15 minutes.

Step 3

To serve, pile about two cups of salad greens on each plate. Sprinkle each serving with a generous 1/4 cup of Gorgonzola cheese, and drizzle a teaspoon of hazelnut oil over the top. Finish by scattering a cup of the toasted pecans onto each salad for a delicious crunch.