Photo: Arugula Endive Salad with White Wine Vinaigrette Recipe
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:
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.
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 16 reviews
By LoriK11
on January 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I agree with those that said it didn't have much taste. Not a keeper.
By jkander2
New Orleans
on November 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
An excellent dressing. I used Spicy Creole mustard to give it a little bite. I also added other greens in with the arugula and endives, and used a whisk instead of a blender. I couldn't stop eating this salad!
By Kalehue
Sugar Land, TX
on September 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wonderful salad and LOVE the dressing. Used "leftover" white wine for the vinaigrette and field greens for the salad. The toasted walnuts are divine on the salad. Would also be good with pear or apple slices and feta or blue cheese.
Read all 16 reviews