Arugula-Endive Salad with Honeyed Pine Nuts
"This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too...."
INGREDIENTS
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1/2 cup pine nuts (2 1/2 ounces)
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2 tablespoons plus 2 teaspoons honey, preferably clover
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1 1/2 tablespoons cider vinegar
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2 teaspoons whole-grain mustard
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1/2 teaspoon Dijon mustard
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1/4 cup extra-virgin olive oil
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Kosher salt and freshly ground pepper
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4 cups baby arugula
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2 Belgian endives?halved, cored and thinly sliced lengthwise
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4 ounces Maytag blue cheese, crumbled (1 cup)
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