Thursday, November 18, 2010

Arugula-Endive Salad

At least my screw ups taste pretty good most of the time. Of course once again this time I didn't read the recipe through completely. Just sort of of saw what I wanted to see and thought this is very easy! Added a few extra's like frisee, radicchio and fennel. Cremini mushrooms, too. It still tasted amazing, even without following it completely! Loved the salad, loved the dressing, and next time I will actually follow through and make the honeyed pine nuts. Honey-Pine Nut Brittle would have made the salad more than amazing!

The big kid had some with me for lunch, minus the fennel and blue cheese. He's pretty adventurous when it comes to ingredients, but has yet to acquire a taste for blue cheese. I'm pretty much alone in this house when it comes to stinky cheeses! I think I may have this one again today!

Check the link for the original salad recipe with the brittle!

Arugula-Endive Salad with Pine Nuts
Source: Food and Wine Magazine, August 2008 - original recipe by Susan Spungen
adapted There's Always Thyme to Cook
Printable Recipe

1/2 cup pine nuts (2 1/2 ounces) toasted
1 tablespoon honey
1 1/2 tablespoons white balsamic vinegar, white wine vinegar or apple cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups baby arugula
1 Belgian endives—halved, cored and thinly sliced lengthwise
4 ounces Maytag blue cheese, crumbled (1 cup)

frisee, torn in small pieces
radicchio, thinly sliced
fennel, thinly sliced
fresh cremini mushrooms, sliced

In a nonstick skillet, toast the pine nuts over moderately high heat, stirring, until the nuts are golden and fragrant. Let cool.

In a bowl, whisk the honey with the vinegar and the mustards. Gradually whisk in the oil; season with salt and pepper. In another bowl, toss the arugula with the endives and whatever else you are using along with the blue cheese. Add the pine nuts to the salad. Add the dressing, toss to coat and serve at once.


  1. This salad is making me hungry. I don't mind have salads all the time. Yours look great!

  2. This salad looks really appetizing. Lol I do the same with recipes all the time. I kinda read them and improvise as I proceed.

  3. Thank you for your lovely comment on my blog!

  4. You don't need a recipe for salad, just put in what you like! I am good with the blue cheese and the rest, don't like fennel though!

  5. Kathleen, some salads require a little more thought. Just tossing stuff together doesn't cut it.

    Carol, I'd have to pass on the blue too. And I tried to like raw fennel, but if it's not sauteed or roasted I can't handle it. Don't think I've ever tried endive. What's it taste like?

  6. I'll take an extra pice of the Honey-Pine Nut Brittle and skip the blue. Love everything else in the salad!

  7. I meant to say piece (not pice) :-)

  8. Can't stand goat but love blue cheese. Go figure~ I think this would be delicious even without the cheese!

  9. Nice to see I am not the only one who has these experiences with recipes. I do this all the time. Although, lately I've tried to sit down and read the recipe BEFORE starting. This salad looks delicious, love the flavors.

  10. Endive is a little bitter, but a good bitter, not harsh, a little like frisee and radicchio! has a nice crunch!

  11. I'm with Adam when it comes to blue cheese - have not developed a taste for it AT ALL!!!

  12. Great salad! So many people don't like endiven because of its bitterness...but I love it. Can eat an entire salad with just endive!

  13. Hahahaha, my miss picky would not like the bitter taste. But I prefer this without the blue cheese.


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