Arugula Endive Salad with White Wine Vinaigrette

Ingredients

• 4 ounces arugula 
• 0.3 teaspoon pepper black freshly ground
• 2 heads endive chopped
• 0.5 teaspoon honey 
• 2 tablespoons juice of lemon 
• 0.5 teaspoon mustard 
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon salt 
• 0.3 cup walnuts toasted
• 2 tablespoons white wine 

Equipment

• bowl
• blender

Directions

1. 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.
2. 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.
3. 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.