Endives with Oranges and Almonds
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.5 out of 5 stars
(50)
Ingredients
2-4 servings
- 3 oranges (2 navel and 1 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
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Preparation
Step 1
Cut the top and bottom off your oranges, exposing the citrus flesh inside.
Step 2
Resting on either end, cut the peels, including the white pith, off the oranges.
Step 3
Use your knife to cut between each membrane and orange segment, cutting only so far as the center, which should release the orange segments. Chop them once or twice more, so the pieces are not too large.
Step 4
Trim the end off endives and arrange individual leaves on a medium platter.
Step 5
Add a few orange chunks to each endive leaf, then top with goat cheese crumbles and almonds.
Step 6
Season with black pepper, then drizzle with a very thin stream of olive oil.
Step 7
Add a few droplets of sherry vinegar to each 'boat.'
Step 8
Scatter chives over and finish each with sea salt.
Step 9
Dig in. No forks needed, unless you’re classy.
Step 10
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Chef's notes
This dish serves as an excellent party finger food, as the endive leaves act as natural vessels for the salad.
The salad is versatile and can be adjusted according to taste preferences, such as using different types of cheese or nuts.
