Arugula-Endive Salad with Honeyed Pine Nuts

Ingredients

  1. 1/2cup pine nuts (2 1/2 ounces)
  2. 2tablespoons plus 2 teaspoons honey, preferably clover
  3. 1 1/2tablespoons cider vinegar
  4. 2teaspoons whole-grain mustard
  5. 1/2teaspoon Dijon mustard
  6. 1/4cup extra-virgin olive oil
  7. Kosher salt and freshly ground pepper
  8. 4cups baby arugula
  9. 2Belgian endives—halved, cored and thinly sliced lengthwise
  10. 4ounces Maytag blue cheese, crumbled (1 cup)

Description

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