INGREDIENTS
4 cups
Baby arugula
2
Belgian endives
1/2 tsp
Dijon mustard
2 2/3 tbsp
Honey
2 tsp
Mustard, whole-grain
1
Kosher salt and freshly ground pepper
1 1/2 tbsp
Cider vinegar
1/4 cup
Olive oil, extra-virgin
1/2 cup
Pine nuts
4 oz
Maytag blue cheese