Arugula Endive Salad With White Wine Vinaigrette

Serves: 3

Ashlynn O'Reilly

1 January 1970

Based on User reviews:

39

Spice

51

Sweetness

41

Sourness

32

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

2 tbsps

White Wine

2 tbsps

Lemon Juice

1 tsp

Honey

1 tsp

Mustard

1 tsp

Salt

1 tsp

Ground Black Pepper (freshly)

1 cup

Extra-Virgin Olive Oil

110 g

Arugula

2

Endives (heads of, chopped)

1 cup

Walnut (toasted)

Directions:

1

For the vinaigrette: Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender

2

With the machine running gradually blend in the oil

3

Season the vinaigrette to taste with more salt and pepper, if desired

4

For the salad: In a large bowl combine the arugula, endive, and walnuts

5

Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired

6

Serve immediately

7

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