Endive and Arugula Salad

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, pistachios, breadcrumbs, and crumbled goat cheese. Toss with the rest of the salad dressing. Enjoy!