Crisp celery salad with anchovy vinaigrette

Savor the medley of flavors in this crisp celery salad dressed with a tangy anchovy vinaigrette. A delightful blend of salty, savory, and refreshing notes.

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. Cover a baking sheet with parchment paper and lightly spray it with cooking spray. Combine the pine nuts and 2 tablespoons of honey in a nonstick pan. Cook over medium-high heat, stirring, until the nuts turn golden and are coated with honey, for about 4 minutes. Transfer the honey-coated nuts to the prepared baking sheet. Use a spatula to spread them out evenly; allow them to cool.
2. In a separate bowl, mix the remaining 2 teaspoons of honey with the vinegar and mustards. Slowly whisk in the oil; season with salt and pepper. Combine the arugula, endives, and blue cheese in a bowl. Break the honeyed pine nuts into smaller pieces and add them to the salad. Pour the dressing over the salad, toss gently to cover, and serve immediately.

Summary:

• Calories: 1095 kcal
• Fat: 93 g
• Protein: 37 g
• Carbs: 35 g
• Potassium: 2818 mg
• Magnesium: 174 mg