I can’t believe it’s been so long since I’ve posted, but with reunions, weddings, and a flood in our house, I just haven’t gotten to the

I took this picture the time I had added peaches

computer much. But, I have a handful of recipes I have loved this summer, so here’s the first one. I’ve made this salad four times in the last month, and I’m loving it! I make lots of changes according to what I have on hand (thanks to Bountiful Baskets, too), so I’ve actually never used arugula and endive, just lots of other lettuces. I’ve also added peaches, which I liked.  So, feel free to substitute, and I’m sure you’ll still end up with a wonderful salad. Enjoy! FYI, this recipe comes from the 2009 Food and Wine Annual. And it was awarded as a staff favorite

Green Salad with Honeyed Pinenuts

1/2 c. pinenuts (can substitute walnuts or pecans if pinenuts are wildly overpriced, like they are here)
2 T. + 2 t. honey (clover is best)
1 1/2 T. cider vinegar
2 t. whole grain mustard
1/2 t. dijon mustard
1/4 c. extra virgin olive oil
salt and fresh black pepper
4 oz. baby arugula (I’ve been using romaine and baby bibbs)
2 Belgian endives (haven’t tried yet, but I’m sure they add)
4 oz. blue cheese, crumbled (I’ve been using Costco’s goat cheese, which is milder and more to my taste)

1. Line a baking sheet with parchment paper and lightly coat the parhment with cooking spray. In a nonstick skillet, combine the pine nuts with 2 T. of the honey. Cook over moderately high heat, stirring until the nuts are golden and coated with honey, about 4 minutes. Pour the nuts and honey onto the baking sheet. Using a spatula, spread the nuts in an even layer; let cool.

2. In a small bowl, whisk the remaining 2 t. of honey with the vinegar and the mustards. Gradually whisk in the oil, season with salt and pepper. In a large bowl, toss the arugula with the endives and blue cheese. Break the honeyed pine nuts into small pieces and add them to the salad [the candy is on the pliable side–the honey doesn’t get hot enough to become a brittle]. Add the dressing, toss to coat, and serve at once.