Ingredients
Serves 4
- 1 bulb fennel, trimmed and cut into 8 to 12 wedges
- 2 Belgian endives, each cut lengthwise into 6 wedges
- 3 sprigs fresh rosemary
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 5 dried Black Mission figs, quartered
- 2 blood oranges, peeled and segmented
- 8 cups baby arugula, about 5 ounces
Description
Martha Stewart
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter