Roasting endive and fennel calms the vegetables' slightly bitter flavor. Along with sweet blood oranges and dried figs, they combine well with the peppery arugula in this salad; mustard vinaigrette is tossed in.

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Ingredients

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Directions

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  • Preheat oven to 400 degrees. Toss fennel, endives, rosemary, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread mixture in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until fennel and endives are well browned, about 35 minutes. Discard rosemary.

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  • Transfer fennel mixture to a large serving bowl. Add vinegar, mustard, remaining tablespoon oil, the figs, and orange segments. Toss well to combine. Let cool to room temperature.

  • Just before serving, toss fennel mixture with the arugula. Season with salt and pepper, if desired.

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