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

1/2 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)

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.

No additional tips available.

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

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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.

Arugula-Endive Salad with Honeyed Pine Nuts

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