Endive & Arugula Salad

This recipe is inspired by St. Louis Pasteria's endive and arugula salad, which I had for the first time this past summer. I couldn't find a copy-cat recipe online but desperately wanted to have this salad again, so my girlfriend came up with this recipe.

Ingredients

Salad

• 1 bag arugula
• 3 Belgian endives, chopped
• 1/2 cup dried cherries, finely diced
• 1 cup shelled pistachios, chopped
• 3 oz. goat cheese
• 1/2 cup toasted breadcrumbs
  • 1/4 cup panko
  • 1/4 cup Italian breadcrumbs

Dressing

• ¼ cup olive oil
• Juice of 1 lemon
• 1/4 cup white wine vinegar
• 1/2 tsp. Dijon mustard
• 1–2 tsp. honey
• Salt, to taste
• Black pepper, to taste

Instructions

1. Wash and dry lettuce and endives. Slice the endives into thin strips, and chop the pistachios and cherries.
2. In a pan, toast the breadcrumbs until brown and fragrant.
3. For the dressing: mix together olive oil, white wine vinegar, mustard, and honey. Season with salt and black pepper.
4. To assemble the salad: pour half of the dressing into a bowl with the arugula and endives and toss to combine. Add cherries, chopped pistachios, breadcrumbs, and crumbled goat cheese. Toss with the rest of the salad dressing. Enjoy! Serve immediately and store in airtight container in refrigerator.