Arugula Endive Salad with White Wine VinaigretteBack to Arugula Endive Salad
By Noni
Rate this recipe
4/5
(1 Votes)
Ingredients
- 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
Details
Preparation
Step 1
Directions
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.
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