Warm Argula & Endive Salad w/Spring Veggies, Toasted Nuts & Sesame Dressing

Nuts add a wonderful texture and flavor to any salad, so keep a supply of your favorite tree nuts in the freezer and scatter over your next salad.

10-12 ounces argula or Asian mixed greens
2 heads endive, leaves separated
1/2 bulb fennel, white part only, sliced
10-12 cherry tomatoes, halved
8 spears asparagus, sliced diagonally
Kernels from 1 ear fresh corn
1/3 cup nuts (such as pecans, walnuts, pine nuts and cashews)
1 teaspoon mustard seeds, optional


Dressing:
2 tablespoons olive oil or nut oil
Few drops sesame oil, to taste
1 tablespoon orange juice
1 tablespoon rice wine or white wine vinegar
Salt and freshly ground pepper to taste


Arrange the arugula, endive, fennel and tomatoes in a serving bowl and set aside. Heat a non-stick pan over medium and add the asparagus, corn, nuts and optional mustard seeds. Shake pan over heat constantly until nuts are just golden brown, about 1-2 minutes. Remove from heat. Combine the dressing ingredients and pour into the pan, shaking to distribute. Allow to cool slightly, then pour the mixture over the salad and serve immediately while still warm. Makes 4 servings.

The above recipe from The International Tree Nut Council (INC), a nonprofit organization, represents nine tree nuts: almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts.