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Arugula-Endive Salad with Honeyed Pine Nuts

Food & Wine
  • minutes
  • Serves 4

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