Endive Salad

September 01, 2021

Recipe at:

For the vinaigrette:

2 tablespoons white wine

2 tablespoons lemon juice

1/2 teaspoon honey

1/2 teaspoon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

For the salad:

4 ounces arugula

2 heads of endive, chopped

1/3 cup toasted walnuts

Directions

For the vinaigrette:
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
For the salad:
In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.