Arugula Salad with Grilled Endive and Figs

This salad is all about opposite attraction. Charred endive and toasted honey almonds offer a rich counter balance to the bitter chicory, sweet figs and tart white balsamic vinegar.

Ingredients

2 yellow endive

2 red endive

2 tablespoons olive oil (for drizzling)

salt

freshly ground peppers

5 ripe figs

2 bunches arugula

4 tablespoons olive oil

2 tablespoons white balsamic vinegar

2 tablespoons shelled, unroasted slivered almonds

Preparation steps

Preheat the broiler.

Rinse and trim the endives, cut in half lengthwise and place the cut side up on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Cook under the broiler for 5-8 minutes.

Meanwhile, trim the figs and quarter lengthwise.

Rinse and trim the arugula and shake dry.

For the dressing, combine the oil with the vinegar and season with salt and pepper.

Arrange the arugula on a plate and top with fig quarters and 2 endive halves. Drizzle with the dressing and serve showered with flaked almonds.