Arugula-Endive Salad with Honeyed Pine Nuts
Recipe from
Food & Wine
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.
Servings:
4
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
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1/2 cuppine nuts (2 1/2 ounces)see savings
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2 tablespoonsplus 2 teaspoons honey, preferably cloversee savings
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1 1/2 tablespoonscider vinegarsee savings
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2 teaspoonswhole-grain mustardsee savings
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1/2 teaspoonDijon mustardsee savings
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1/4 cupextra-virgin olive oilsee savings
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Kosher salt and freshly ground peppersee savings
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4 cupsbaby arugulasee savings
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2Belgian endive, halved, cored and thinly sliced lengthwisesee savings
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4 ouncesMaytag blue cheese, crumbled (1 cup)see savings
Directions
1.
Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray. In a nonstick skillet, combine the pine nuts with 2 tablespoons of the honey. Cook over moderately high heat, stirring, until the nuts are golden and coated with honey, 4 minutes. Pour the nuts and honey onto the baking sheet. Using a spatula, spread the nuts in an even layer; let cool.
2.
In a bowl, whisk the remaining 2 teaspoons of honey with the vinegar and the mustards. Gradually whisk in the oil; season with salt and pepper. In a bowl, toss the arugula with the endives and blue cheese. Break the honeyed pine nuts into small pieces and add them to the salad. Add the dressing, toss to coat and serve at once.
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