Arugula Endive Salad


  • 4 ounces arugula
  • 2 heads of endive, chopped
  • 1/3 cup toasted walnuts
  • The vinaigrette:
  • 2 tablespoons white wine
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt and ground black pepper
  • 1/4 cup extra-virgin olive oil


  1. Mix the wine, lemon juice, honey, mustard, salt, and pepper. Gradually blend in the oil with a whisk. Season with more salt and pepper. 
  2. In a large bowl combine the arugula, endive, and walnuts. Toss with the vinaigrette to coat. Serve promptly and store extra vinaigrette in the refrigerator.