Arugula Endive Salad with White Wine Vinaigrette (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. For the vinaigrette:
2. 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.
3. For the salad:
4. 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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