Endive-and-Arugula Salad with Chile-Garlic Dressing

• 1 large shallot, peeled
• 4 garlic cloves, peeled
• 1 serrano chilehalved 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

1. Preheat the broiler.
2. Arrange the shallot, garlic, chile and lime on a small rimmed baking sheet, setting the chile and lime cut side down.
3. Brush lightly with canola oil and season with salt and pepper.
4. Broil 4 inches from the heat for about 3 minutes, until everything is well browned.
5. Transfer the shallot, garlic and chile to a mini food processor.
6. Scrape the lime pulp into the processor and puree for 1 minute.
7. Add the olive oil and honey and puree again.
8. Season the dressing with salt and pepper and transfer to a large bowl.
9. Add the arugula and endives and toss with the dressing.

shallot, garlic, serrano chilehalved, lime, canola oil, salt, olive oil, honey, baby arugula, red

Taken from www.foodandwine.com/recipes/endive-and-arugula-salad-with-chile-garlic-dressing (may not work)