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 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