Recipes
Arugula Endive Salad with Honeyed Pine Nuts
- Banana Bread
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, like pecans and walnuts, work nicely here, too.
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 endives—halved, cored and thinly sliced lengthwise
-
4 ounces Maytag blue cheese, crumbled (1 cup)
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
