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.
- 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
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.
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