Lemon juice and our delicate Biancolilla dress this simple appetizer salad.
1/4 cup pine nuts
2 TBS fresh lemon juice
1/4 tsp honey
1/4 tsp mild brown mustard
1.5 cups finely chopped celery heart and leaves
3 TBS chopped parsley
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt
18 individual endive leaves (see note)
Heat a small pan over medium heat. Add pine nuts and toast for about two minutes, shaking pan regularly, until nuts are light golden. Remove nuts from pan and let cool.
In a medium bowl whisk together Olio Taibi Biancolilla Extra Virgin Olive Oil, lemon juice, honey, mustard, black pepper, and salt.
Add celery hearts and parsley to bowl with dressing and toss to coat.
Arrange endive leaves on a platter, evenly divide salad into the leaves, then sprinkle the toasted pine nuts on top. Serve immediately.
You can use white or red belgian endive, but red endive brings more color to the party. You'll need one to two heads of endive for enough leaves big enough to be "boats".
If you prefer to serve as a plated salad, thinly slice one head of endive and toss with the celery and parsley.