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.
0 servings
Ingredients
Directions
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.