Arugula-Endive Salad with Honeyed Pine Nuts Recipe

Name: Arugula-Endive Salad with Honeyed Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 endiveshalved, cored and thinly sliced lengthwise; 4 ounces Maytag blue cheese, crumbled (1 cup)

Servings: persons

1
Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray.
2
In a nonstick skillet, combine the pine nuts with 2 tablespoons of the honey.
3
Cook over moderately high heat, stirring, until the nuts are golden and coated with honey, 4 minutes.
4
Pour the nuts and honey onto the baking sheet.
5
Using a spatula, spread the nuts in an even layer; let cool.
6
In a bowl, whisk the remaining 2 teaspoons of honey with the vinegar and the mustards.
7
Gradually whisk in the oil; season with salt and pepper.
8
In a bowl, toss the arugula with the endives and blue cheese.
9
Break the honeyed pine nuts into small pieces and add them to the salad.
10
Add the dressing, toss to coat and serve at once.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Arugula-Endive Salad with Honeyed Pine Nuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula-Endive Salad with Honeyed Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions