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Continued: Creamy Radish Dip and Curly Endive Salad

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  • Last update: May 1, 2013 - 1:31 PM

1/3 lb. sliced bacon, diced and cooked until crisp.

3 oz. fresh goat cheese, crumbled

Directions

Put the pine nuts in a large, dry frying pan over low heat and toast, stirring frequently, until golden, about 5 minutes; set aside.

Whisk mustard, lemon juice, honey, salt and pepper in a large bowl, and then whisk in the oil. Tear endive into small (2-inch) pieces and add to the bowl, along with the bacon. Toss to dress the endive thoroughly.

Arrange mounds of salad on each serving plate, distribute goat cheese on top, and sprinkle with pine nuts. Serve right away.

Nutrition information per serving:

Calories 224 Fat 20 g Sodium 390 mg

Carbohydrates 5 g Saturated fat 5 g Calcium 58 mg

Protein 7 g Cholesterol 14 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 2 ½ fat.

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