Food & Cooking Recipes Salad Recipes Arugula Salad with Caramelized Endive and Fennel Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. 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. Rate it Print