Arugula Endive Salad with White Wine Vinaigrette

Total Time:
15 min
Prep:
15 min
Inactive Prep:
--
Cook:
--
Yield:
4 servings
Level:
Easy

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.

    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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