- 10 g pecans
- 75 g Cambozola, crumbled
- 1 tbsp crème fraîche
- 0.5 tbsp balsamic vinegar
- 10 g dried cranberries, chopped, plus extra to garnish
- 1 tbsp chopped fresh flat-leaf parsley
- 10 chicory leaves
Preheat the oven to 200°C, fan 180°C, gas 6. Put the pecans on a baking sheet and toast just until they become aromatic, about 5 minutes. Allow to cool, then roughly chop.
Meanwhile in a small bowl, combine the Cambozola with the crème fraîche, balsamic vinegar, dried cranberries and ½ tablespoon chopped parsley until well mixed.
Using ½ tablespoon as the measure, divide the mixture between 10 chicory leaves. Finish with a sprinkle of pecans, a few more chopped dried cranberries and the remaining ½ tablespoon chopped parsley. Chill until ready to serve.