Arugula and Endive Salad with Candied Pine Nuts
The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula.
Servings 4
Calories 395kcal
Ingredients
- ½ cup granulated sugar
- ½ cup toasted pine nuts
- ¼ cup extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Kosher salt as needed
- Freshly ground black pepper as needed
- 4 packed cups wild arugula
- 4 medium heads Belgian endive, halved, cored and sliced lengthwise
- ½ cup Shaved Parmesan cheese
Instructions
- Heat a medium nonstick skillet over medium heat, add the sugar and cook, shaking occasionally but without stirring, until the sugar begins to melt.
- Once the sugar begins to melt, reduce heat to low and cook until fully melted and golden brown, about 5 minutes.
- Stir in the pine nuts and pour onto a prepared baking sheet. Let cool completely then break or chop into small pieces.
- In a small bowl whisk together olive oil, balsamic vinegar, Dijon and lemon juice until completely combined. Season with salt and pepper.
- Add the arugula and endive to a large mixing bowl. Toss with the dressing, adding about 2 tablespoons at a time and adjusting amount until evenly coated. Top with pine nuts and shaved Parmesan.
- Serve immediately.
Nutrition
Calories: 395kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 236mg | Potassium: 252mg | Fiber: 2g | Sugar: 26g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg