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[quote=Anonymous]Endives with Oranges and Almonds
Inspired by a version at José Andrés’ Bazaar in Miami Beach

Prep time: 10 minutes
Servings: 4 as an appetizer or 2 as a light meal

3 oranges (I used 2 navel and one cara cara orange)
2 heads of endive
2 ounces soft goat cheese or chevre, crumbled
1/3 cup sliced almonds or chopped marcona almonds, well-toasted
Freshly ground black pepper
Olive oil for drizzling
Sherry vinegar
1 tablespoon minced chives
Flaky or other sea salt, to finish

Cut the top and bottom off your oranges, exposing the citrus flesh inside. Then, resting on either end, cut the peels, including the white pith, off the oranges. [Set aside for orangettes!] Use your knife to cut between each membrane and orange segment, cutting only so far as the center, which should release the orange segments. You can chop them once or twice more, so the pieces are not too large.

Trim end off endives and arrange individual leaves on a medium platter. Add a few orange chunks to each, then goat cheese crumbles and almonds. Season with black pepper, then drizzle with a very thin stream of olive oil. Add a few droplets of sherry vinegar to each “boat.” Scatter chives over and finish each with sea salt.[/quote]

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