Arugula Endive Salad with White Wine Vinaigrette

By Lyn Leahz on December 6, 2012 • ( 0 )

In a world where sickness is becoming out of control, and our foods are loaded with poisons and GMO‘s, it’s important for us to eat right. God gave us one body for our life on earth, and He expects us to take care of it. This cold/flu season, don’t just focus on staying away from sick people and hand-washing (two very important infection control techniques); but focus on being healthy from the inside out. Prevent it from happening in the first place!

Picture of Arugula Endive Salad with White Wine Vinaigrette Recipe

Photo: Arugula Endive Salad with White Wine Vinaigrette Recipe

Ingredients

For the vinaigrette:

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

For the salad:

4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

For the vinaigrette:

Directions

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.

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