Warm Belgian Endive and Pine Nut Salad

Ingredients

• 2 heads of Belgian endive, cut into 1/2-inch slices
• 1 pear, cored and cut into thin slices
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

Directions

1. Preheat oven to 350°F. Place pine nuts on a baking sheet and bake for 4-5 minutes, or until lightly toasted. Set aside.
2. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper.
3. In a large bowl, combine endive, pear slices, and toasted pine nuts. Pour dressing over salad and toss to combine.
4. Serve immediately.

Interesting Facts

• Belgian endive is a type of chicory and is closely related to radicchio and frisee.
• Pine nuts are a great source of healthy fats and protein.
• This salad is vegan and gluten-free.