Arugula Salad with Caramelized Endive and Fennel

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 Favicon Martha Stewart
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