Arugula Endive Salad with White Wine Vinaigrette

Name: Arugula Endive Salad with White Wine Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams arugula; 0 teaspoons freshly ground black pepper; 2 heads endive, chopped; 1 teaspoons honey; 2 Tbsps lemon juice; 1 teaspoons mustard; 59 milliliters extra-virgin olive oil; 1 teaspoons salt; 79 milliliters toasted walnuts; 2 Tbsps white wine

Arugulan Endive Salad with White Wine Vinaigrette is a gluten free, dairy free, and primal side dish. One serving contains 240 calories, 5g of protein, and 21g of fat. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up walnuts, lemon juice, endive, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinaigrette

Mustard

Pepper

Honey

Salt

Wine

Cooking Oil

Equipment you will use

Blender

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.

Ingredients you will need

Vinaigrette

Arugula

Walnuts

Endive

Equipment you will use

Bowl

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.

Ingredients you will need

Vinaigrette