Adapted from Food & Wine
Ingredients:
- 1/2 cup pignoli (we had raw walnuts)
- 2 teaspoons honey, preferably clover
- 1 1/2 tablespoons cider vinegar (I used white wine vinegar)
- 2 1/2 teaspoons Dijon mustard (whole-grain is available)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cups baby arugula
- 1 tomato on the vine, chopped
- 1 endives (halved, cored and thinly sliced lengthwise)
- 4 ounces Bocconcini or ciliegine
Directions:
- Chop / crumble the walnuts.
- In a tall container, whisk 2 teaspoons of honey with the vinegar and the mustards. Gradually whisk in the oil; season with salt and pepper.
- In a bowl, toss the arugula with the endives, tomato, and mozzarella cheese. Break the walnuts into small pieces and add them to the salad.
- Add the dressing, toss to coat and serve at once.

It’s summertime, school’s out, and the farmer’s markets are open, so you know what that means! Fresh salad lunches. My family never normally consumed endives, but Jesse impulse-shopped these at the last market, and they were delightful.
~Jessica