This was the side to the crab raviolis for mother’s day lunch. It worked really well with the rich raviolis. I love the endives and this is a great way to eat them! The bacon could be optional but I highly recommend it. This could work as a side like I have done or it would be big enough for a main dish salad.
Arugula, Endive, and Fennel Salad (Food Network: Giada)
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 slices of bacon, cut in ½ pieces, and cooked till crispy
4 cups arugula
2 heads endive, chopped
1 fennel bulb, sliced thinly
1/3 cup toasted walnuts
Mix the vinegar, lemon juice, honey, mustard, salt, and pepper in a blender. While whisking gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
In a large bowl combine the arugula, endive, fennel, bacon pieces, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately.
Inspired by Giada De Laurentiis