Sauteed Endive Salad with Savory Toasted Pine Nuts

Ingredients:

• 1 Tbsp Dijon mustard
• 1 Tbsp red wine vinegar
• 1 lemon, juiced
• 3 Tbsp extra virgin olive oil
• salt and pepper to taste
• 4 heads endive
• 1/3 cup pine nuts

Instructions:

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 the endive is hot and slightly wilted, but still firm.
7. Serve immediately while still warm.