1. Start with the dressing - in a medium bowl, whisk together the mustard, vinegar, and lemon juice. Continue whisking and slowly drizzle in olive oil until dressing gets light and creamy in appearance. Sprinkle in salt and pepper and adjust for taste; set aside.
2. Prepare endive heads by cutting across in ring shapes, discarding hard stems. Rinse well, separate, and drain well.
3. In a large skillet over medium heat, put the pine nuts, tossing until lightly toasted and golden brown.
4. Add the endive to the skillet, tossing until warmed through slightly.
5. Drizzle in the Dijon dressing and toss to coat well.
6. Reduce heat and cook just until endive is hot and slightly wilted, but still firm.
7. Serve immediately while still warm.
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If you haven't tried serving endive yet, now's the time. This is a great savory salad with lots and lots of flavor.
Endive is a slightly bitter green, similar to radicchio in flavor. Endive is packed with not only flavor, but nutrition, too.
We can get it pretty cheap here so I use it whenever I see it in the produce section. We prefer it cooked slightly like in this recipe because the flavor is milder, but you can eat it raw.
Oh... and one of the best parts about this salad is it's so simple! I always have the ingredients for the dressing on hand, so if I run to the store and just get endive and pine nuts I have this ready in minutes. I never have to think very hard with this salad!
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