Endive and roquefort salad

Indulge in the perfect blend of bitter endive and creamy Roquefort cheese in this sophisticated salad. A tantalizing explosion of flavors awaits.

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

Summary:

• Calories: 1332 kcal
• Fat: 130 g
• Protein: 27 g
• Carbs: 22 g
• Potassium: 706 mg
• Magnesium: 99 mg