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.
