Endive & Arugula Salad Recipe

Clean and tear

Rinse the endive and arugula under cold water. Dry thoroughly using a salad spinner or by patting with clean kitchen towels. Trim any browned ends from the endive and cut each head lengthwise into 1/2-inch slices or tear into bite-sized pieces. Combine endive and arugula in a large salad bowl and set aside chilled.

Stovetop toasting (with optional glaze)

Place a medium skillet over medium heat. Add 1 tablespoon unsalted butter or olive oil and let it warm until shimmering. Add 1 cup pecan halves and 1 teaspoon brown sugar if using. Toss continuously for 3–5 minutes until pecans are fragrant, glossy and lightly browned. Immediately sprinkle with 1 teaspoon fine sea salt, toss to coat, and transfer pecans to a plate to cool so they don't continue to cook in the hot pan.

Alternative dry-toast

For a lighter option, toast pecans in a dry skillet over medium heat, stirring constantly for 4–6 minutes until fragrant and lightly browned. Remove from pan and sprinkle with salt.

In a small bowl or jar, whisk together 1 tablespoon minced shallot, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon fresh lemon juice. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking vigorously to emulsify. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add a little more honey or vinegar).

Just before serving, drizzle about two-thirds of the dressing over the greens (reserve some for guests to add more if desired). Toss gently to coat leaves evenly without bruising them.

Scatter the toasted pecans over the dressed greens and crumble 3 ounces of Gorgonzola evenly on top. If using, sprinkle 1 tablespoon chopped chives or parsley for freshness.

Serve immediately, passing remaining dressing on the side. If plating individually, distribute greens among 4 plates and top with pecans and Gorgonzola.