Endive-watercress salad with candied walnuts

Indulge in a flavorful combination of endive and watercress topped with crunchy candied walnuts. This salad is a delightful mix of bitter, peppery, and sweet 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. Prepare a baking sheet by covering it with parchment paper and spraying a thin layer of cooking spray on the parchment. Combine pine nuts and 2 tablespoons of honey in a nonstick skillet. Cook on medium-high heat while stirring until the nuts turn golden and are coated with honey, which should take around 4 minutes. Transfer the honey-coated nuts to the prepared baking sheet. Spread them out evenly using a spatula and allow them to cool down.
2. In a separate bowl, mix the remaining 2 teaspoons of honey with vinegar and both types of mustard. Slowly add the oil while whisking continuously. Season the mixture with salt and pepper. In another bowl, combine arugula with endives and blue cheese. Break the honey-coated pine nuts into smaller pieces and add them to the salad. Pour the dressing over the salad, toss everything together until well coated, and serve immediately.

Summary:

• Calories: 1682 kcal
• Fat: 161 g
• Protein: 31 g
• Carbs: 52 g
• Potassium: 2226 mg
• Magnesium: 318 mg