Ingredients:
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts
The vinaigrette:
2 tablespoons white wine
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt and ground black pepper
1/4 cup extra-virgin olive oil
Directions:
Mix the wine, lemon juice, honey, mustard, salt, and pepper. Gradually blend in the oil with a whisk. Season with more salt and pepper.
In a large bowl combine the arugula, endive, and walnuts. Toss with the vinaigrette to coat. Serve promptly and store extra vinaigrette in the refrigerator.