Servings:
4 servings
Ingredients
For the dressing:
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh lemon juice
- 3 tablespoon honey, such as wildflower
- 1/2 cup extra-virgin olive oil
For the salad:
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh lemon juice
- 3 tablespoon honey, such as wildflower
- 1/2 cup extra-virgin olive oil
- 16 endive leaves, cut in half lengthwise
- 12 radicchio leaves, quartered
- 16 arugula leaves, preferably wild arugula, torn in half
- 28 strips shaved parmigiano-reggiano cheese
- 1/4 cup pine nuts, toasted
Preparation
Baking Directions:
For the dressing:In a blender, puree the pine nuts, lemon juice, honey, 1½ teaspoons salt and the crushed red pepper.
With the machine running, slowly drizzle in the olive oil a little at a time.
The dressing should be a thick, mayonnaise-like consistency.
Transfer the dressing to a bowl and stir in 2 tablespoons water.
Taste and season with additional salt, if needed.
To serve:In a large bowl, gently toss the endive, radicchio and arugula with 1/4 cup of the dressing and half of the Parmigiano-Reggiano.
Divide among serving plates and top with the remaining Parmigiano-Reggiano and the pine nuts.
Drizzle with the remaining vinaigrette and serve.
