Recipes : Arugula Endive Salad with White Wine Vinaigrette : Food Network

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Arugula Endive Salad with White Wine Vinaigrette
Recipe courtesy Giada De Laurentiis

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

For the vinaigrette:

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.

Ingredients
For the salad:

Directions
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.