Arugula Salad with Caramelized Endive and Fennel

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Ingredients in this Recipe

1 bulb fennel, trimmed and cut into 8 to 12 wedges
1 teaspoon Dijon mustard
2 Belgian endives, each cut lengthwise into 6 wedges
2 blood oranges, peeled and segmented
2 tablespoons sherry vinegar
3 sprigs fresh rosemary
3 tablespoons extra virgin olive oil
5 dried Black Mission figs, quartered
8 cups baby arugula, about 5 ounces
Coarse salt and freshly ground pepper

Recipe Preparation

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