Arugula-Endive Salad With Honeyed Pine Nuts

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1/2 cup pine nuts (2 1/2 ounces)

2 tablespoons plus 2 teaspoons honey, preferably clover

1 1/2 tablespoons cider vinegar

2 teaspoons whole-grain mustard

1/2 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

4 cups baby arugula

2 Belgian endives—halved, cored and thinly sliced lengthwise

4 ounces Maytag blue cheese, crumbled (1 cup)

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