Recipes Endive-and-Arugula Salad with Chile-Garlic Dressing Be the first to rate & review! Recipe Tips from F&W Editors More Great Salads By Tim Love Tim Love Instagram Celebrity chef Tim Love is known for his innovative dishes and signature urban western cuisine. His portfolio of restaurant concepts includes Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie’s Steakhouse, Gemelle, Atico, Love Shack, and the storied White Elephant Saloon in Fort Worth. Food & Wine's Editorial Guidelines Updated on September 11, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 10 Ingredients 1 large shallot, peeled 4 garlic cloves, peeled 1 serrano chile—halved lengthwise, stemmed and seeded 1 lime, halved crosswise Canola oil, for brushing Salt and freshly ground pepper 1/4 cup olive oil 2 teaspoons honey 6 ounces baby arugula 2 red or white Belgian endives, cut crosswise into thin strips Directions Preheat the broiler. Arrange the shallot, garlic, chile and lime on a small rimmed baking sheet, setting the chile and lime cut side down. Brush lightly with canola oil and season with salt and pepper. Broil 4 inches from the heat for about 3 minutes, until everything is well browned. Transfer the shallot, garlic and chile to a mini food processor. Scrape the lime pulp into the processor and puree for 1 minute. Add the olive oil and honey and puree again. Season the dressing with salt and pepper and transfer to a large bowl. Add the arugula and endives and toss with the dressing. Rate it Print