Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan recipes
Ingredients
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh lemon juice
- 3 tablespoons honey, such as wildflower
- kosher salt
- pinch of crushed red pepper
- 1/2 cup extra virgin olive oil
- 16 endive leaves
- 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
Instructions
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