Arugula Endive Salad with White Wine Dressing

A light, elegant side from a Clubmember.  Vegan, gluten-free, low-carb, Paleo, and keto-friendly.

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Ingredients

1. 4 oz / 120 g arugula, rinsed
2. 2 medium heads curly endive, leaves separated and rinsed, chopped or torn
3. ⅓ cup / 35 g toasted walnuts
4. 2 Tbsp / 30 ml white wine
5. 2 Tbsp / 30 ml lemon juice
6. ½ tsp / 3 ml date or regular honey, or pure maple syrup
7. ½ tsp / 3 ml Dijon mustard
8. ½ tsp / 3 g sea salt or substitute (optional)
9. ¼ tsp / ½ g freshly ground black pepper
10. ¼ cup / 60 ml extra-virgin olive oil

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Directions

1. Mix the wine, lemon juice, honey/syrup, mustard, salt (if desired), and pepper in a blender.
2. With the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
3. In a large bowl, combine the arugula, endive, and walnuts.
4. Toss with ¼ cup of the vinaigrette to coat; if desired, add more vinaigrette.
5. 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.

• Exchanges per Serving: 1½ Fat, 1 Veg
• Serving Size: 2 cups / 460 ml

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