Arugula Endive Salad with White Wine Vinaigrette Recipe Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the vinaigrette:
  • 2 tablespoons - white wine
  • 2 tablespoons - lemon juice
  • 1/2 teaspoons - honey
  • 1/2 teaspoons - mustard
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • 1/4 cups - extra-virgin olive oil
  • For the salad:
  • 4 ounces - arugula
  • 2 heads - of endive, chopped
  • 1/3 cups - toasted walnuts
  • Directions:

    For the vinaigrette:
    Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

    For the salad:
    In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

    Brief Description

    Food Network, Glada De Laurentiis

    Main Ingredient:



    Cuisine:  American

    Prep Time: 15 min


    Posted By:


    Posted On:

    June 4, 2020

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