Arugula & Endive Recipe

Prepare endive

Trim the root end of each Belgian endive and discard any discolored outer leaves. Slice each head lengthwise into halves (or quarters if large) and place in a large salad bowl on top of the arugula when ready.

Prepare arugula

Rinse the baby arugula in cold water, spin or pat dry thoroughly so it won't water down the dressing. Place 4 cups of dry arugula in a large mixing bowl.

Slice strawberries

Hull the strawberries and slice them thinly. Aim for uniform slices so they distribute evenly through the salad.

Slice radishes

Trim radish tops and bottoms, then thinly slice on a mandoline or with a sharp knife to produce crisp rounds.

Shave fennel

Trim fennel fronds and core, then use a mandoline or sharp knife to shave the bulb into very thin slices. Keep a few fronds for garnish if desired.

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, a pinch of Cayenne pepper, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper.

Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning: add up to 1 tablespoon more lemon juice for brightness or an extra pinch of Cayenne for heat. If using a jar, secure lid and shake vigorously for 20–30 seconds.

Add the sliced strawberries, thin radish rounds, and shaved fennel to the bowl with the arugula. Gently toss with about two-thirds of the vinaigrette to coat (reserve the rest to let guests add more if desired). Toss just until evenly coated so delicate ingredients aren't bruised.

Arrange the dressed arugula mixture on a serving platter or divide among 4 plates. Nestle the Belgian endive halves around or on top of the greens as attractive cups or rays.

Crumble the 4 oz of goat chèvre over the salad evenly, breaking it into small spoonfuls or slices so each bite has some creamy cheese.

Sprinkle the optional toasted sliced almonds or chopped walnuts over the salad for crunch, and grate a little lemon zest over the top if using.

Finish with a light drizzle of any reserved vinaigrette, then serve immediately so the arugula remains crisp.