Source: Food and Wine Magazine, August 2008 - original recipe by Susan Spungen
adapted There's Always Thyme to Cook
1/2 cup pine nuts (2 1/2 ounces) toasted
1 tablespoon honey
1 1/2 tablespoons white balsamic vinegar, white wine vinegar or apple cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon dijon mustard
1/4 cup extra-virgin olive oil
kosher salt and freshly ground pepper
4 cups baby arugula
1 Belgian endives—halved, cored and thinly sliced lengthwise
4 ounces Maytag blue cheese, crumbled (1 cup)
optional:
frisee, torn in small pieces
radicchio, thinly sliced
fennel, thinly sliced
fresh cremini mushrooms, sliced thin
In a nonstick skillet, toast the pine nuts over moderately high heat, stirring, until the nuts are golden and fragrant. Let cool.
In a bowl, whisk the honey with the vinegar and the mustards. Gradually whisk in the oil; season with salt and pepper. In another bowl, toss the arugula with the endives and whatever else you are using along with the blue cheese. Add the pine nuts to the salad. Add the dressing, toss to coat and serve at once