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Sautéed Endive Salad Recipe
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Sautéed Endive Salad

3 endive heads, chopped
2 cloves garlic, thinly sliced
3 oz arugula
1/4 cup dried cranberries
3 tbsp chopped pistachios
8 oz can mandarin oranges, juice reserved
4 slices prosciutto, cut into thin strips (optional)
1 tbsp olive oil
Salt and Pepper to taste

For the dressing:
1 tbsp dijon mustard
1 tbsp honey
1/4 cup of juice from canned mandarin oranges
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, mashed
Salt, pepper to taste

Heat olive oil in a non-stick pan over medium-high heat. Add garlic and endive, season with salt and pepper, and saute for 3-4 minutes, until lightly browned but not limp. Take off the heat and set aside.

To make the dressing, combine all ingredients. Shake in a mason jar, mix in a blender, or whisk until combined.

In a salad bowl, mix arugula, dried cranberries, 2 tbsp pistachios, 1/2 of the mandarin oranges, warm endive, and dressing. Top with remaining 1 tbsp pistachios and optional prosciutto.

Tip: Only add as much dressing as needed. Any leftovers can be saved in a mason jar for up to 3-4 days in the refrigerator.