Sautéed Endive Salad Screenshot from America's Heartland Season 8 Episode 03
Ingredients
 3 endive heads, chopped
 2 cloves garlic, thinly sliced
 3 oz arugula
 ¼ cup dried cranberries
 3 tbsp chopped pistachios
 8 oz can mandarin oranges, juice reserved
 1 tbsp olive oil
 Salt and Pepper to taste
 4 slices prosciutto, cut into thin strips (optional)
For the dressing
 1 tbsp dijon mustard
 1 tbsp honey
 ¼ 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
Directions
1

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.

2

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

3

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.

4

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.

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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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Ingredients

 3 endive heads, chopped
 2 cloves garlic, thinly sliced
 3 oz arugula
 ¼ cup dried cranberries
 3 tbsp chopped pistachios
 8 oz can mandarin oranges, juice reserved
 1 tbsp olive oil
 Salt and Pepper to taste
 4 slices prosciutto, cut into thin strips (optional)
For the dressing
 1 tbsp dijon mustard
 1 tbsp honey
 ¼ 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

Directions

1

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.

2

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

3

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.

4

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.

Sautéed Endive Salad
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