Arugula-endive salad with honeyed pine nuts

Tantalize your taste buds with a delectable arugula and endive salad, topped with sweet honeyed pine nuts for a burst of flavor and crunch.

Ingredients:

• 1/2 cup pine nuts (70g)
• 2 tablespoons plus 2 teaspoons honey, preferably clover
• 1 1/2 tablespoons cider vinegar
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 cups baby arugula
• 2 Belgian endives—halved, cored and thinly sliced lengthwise
• 110g Maytag blue cheese, crumbled (1 cup)

Instructions:

1. Prepare a baking sheet by lining it with parchment paper and lightly spraying the paper with cooking oil. In a nonstick pan, mix the pine nuts with 2 tablespoons of honey. Cook over medium-high heat, stirring constantly, until the nuts turn golden and are covered in honey, for about 4 minutes. Transfer the honey-coated nuts onto the baking sheet. Use a spatula to spread them out evenly; allow them to cool.
2. In a mixing bowl, blend the remaining 2 teaspoons of honey with the vinegar and both types of mustard. Slowly incorporate the oil while whisking continuously; add salt and pepper to taste. In another bowl, combine the arugula with the endives and blue cheese. Break the honey-glazed pine nuts into smaller pieces and sprinkle them over the salad. Pour in the prepared dressing, mix everything well to ensure it's evenly coated, and serve immediately.

Summary:

• Calories: 1642 kcal
• Fat: 142 g
• Protein: 41 g
• Carbs: 66 g
• Potassium: 1175 mg
• Magnesium: 243 mg