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
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.