Recipe courtesy of Giada De Laurentiis
Arugula Endive Salad with White Wine Vinaigrette
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

For the vinaigrette:
  • 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
For the salad:
  • 4 ounces arugula
  • 2 heads of endive, chopped
  • 1/3 cup toasted walnuts

Directions

For the vinaigrette:

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.

For the salad:

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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