Endive Salad with Toasted Pine Nuts

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Endive Salad with Toasted Pine Nuts

 

2 tablespoons of pine nuts

vegetable spray

2 cups shredded romaine lettuce

4 belgian endives, green or purple

1/2 cup grape tomaotes, halved

2 tablespoons of lemon juice

2 teaspoons of honey

1 tablespoon of olive oil or walnut oil

1 teaspoon Dijon mustard

salt and freshly ground black pepper, to taste

 

In dry skillet over medium-high heat, toast pine nuts, stirring constantly until

golden, about 3 minutes.

Place in small bowl, and set aside to cool,

In salad bowl, arrange Romaine lettuce.

Trim stem ends of endives.

Separate leaves and add to bowl.

Add tomatoes.

In small bowl, whisk together lemon juice, honey, oil and mustard. Season with

salt and pepper.

Drizzle evenly over salad.

Add pine nuts and toss salad.

Makes 4 servings.