I found this recipe in Food & Wine magazine and thought I would share it with you. This sald reinvents the classic combo of blue cheese and honey and I have yet to make it, but it sounds exquisite!
(takes 25 minutes/ serves 4)
INGREDIENTS
·1/2 cup pine nuts (2.5 oz)
·2 tbsp & 2 tsp of honey (preferably clover)
·1 1/2 tbsp cider vinegar
·2 tsp whole grain mustard
·1/2 tsp dijon mustard
·1/4 cup EVOO
·kosher salt and freshly ground pepper to taste
·4 cups baby arugula
·2 Belgian endives- halved, cored, and thinly sliced lengthwise
·4 oz Maytag blue cheese, crumbled (1 cup)
INSTRUCTIONS
Line baking sheet with parchment paper and lightly coat the sheet with cooking spray. In a non-stick skillet, combine the pine nuts with 2 tbsp of the honey. Cook over moderately high heat, stirring until the nuts are golden and coated with honey, 4 minutes. Pour the nuts onto the baking sheet. Using a spatula, spread the nuts in an even layer; let cool.
In a bowl, whisk the remaining 2 tsp of honey with the vinegar and the mustards. Gradually whisk the oil; season with salt and pepper. In a bowl, toss the arugula with the endives and blus cheese. Break the honeyed pine nuts into small pieces and add them to the salad. Add the dressing, toss to coat and serve.
Mangia!
No comments:
Post a Comment