Arugula-endive Salad With Honeyed Pine Nuts


  • 1/2 cup  pine nuts (2 1/2 ounces)
  • 2 tablespoons  plus 2 teaspoons honey, preferably clover
  • 1 1/2 tablespoons  cider vinegar
  • 2 teaspoons  whole-grain mustard
  • 1/2 teaspoon  Dijon mustard
  • 1/4 cup  extra-virgin olive oil
  •   Kosher salt and freshly ground pepper
  • 4 cups  baby arugula
  • 2   Belgian endive, halved, cored and thinly sliced lengthwise
  • 4 ounces  Maytag blue cheese, crumbled (1 cup)


This Salad Reinvents The Classic Combination Of Blue Cheese And Honey With Crumbled Maytag Blue And A Crunchy, Brittle-like Garnish Made From Honey And Pine Nuts. Pine Nuts Have A Subtle Flavor That Goes Especially Well With Milder Honeys, But Other Nuts, Favicon
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