Arugula Endive Salad with White Wine Vinaigrette

By Cindy

Ingredients

• For the salad:
• 2 heads of endive, chopped
• 1/3 cup toasted walnuts
• 4 ounces arugula
• 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

Preparation

Step 1

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.