Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan

• 1/4 cup pine nuts, toasted
• 1/4 cup fresh lemon juice
• 3 tablespoons honey, such as wildflower
• kosher salt
• pinch of crushed red pepper
• 1/2 cup extra virgin olive oil
• 16 endive leaves
• 12 radicchio leaves, quartered
• 16 arugula leaves (preferably wild arugula), torn in half
• 28 strips shaved Parmigiano-Reggiano cheese
• 1/4 cup pine nuts, toasted

1. In a blender, puree the pine nuts, lemon juice, honey, 1 1/2 teaspoons salt and crushed red pepper.
2. With the machine running, slowly drizzle in the olive oil a little at a time; the dressing should be a thick, mayonnaise-like consistency.
3. Transfer the dressing to a bowl and stir in 2 tablespoons water.
4. Taste and season with additional salt, if needed.
5. (The dressing can be made 2 days ahead and kept covered and refrigerated.)

pine nuts, lemon juice, honey, kosher salt, red pepper, extra virgin olive oil, endive, radicchio, arugula, cheese, pine nuts

Taken from www.foodrepublic.com/recipes/endive-salad-with-creamy-pine-nut-dressing-and-shaved-parmesan-recipe/ (may not work)