Name: Arugula Endive Salad with White Wine Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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; 4 ounces arugula; 2 heads of endive, chopped; 1/3 cup toasted walnuts

Directions

For the vinaigrette:
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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Arugula Endive Salad with White Wine Vinaigrette

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