Ingredients

• 1 bunch endive leaves, cored and cleaned [CP: I have no idea what unit a “bunch” is, but it’s a lot]
• 8 tablespoons orange segments
• 4 tablespoons sliced toasted almonds
• 8 ounces Spanish goat cheese [or 4 oz. if you’re making for two]
• 2 tablespoons chopped chives
• Salt
• 4 tablespoons Vinagreta de Ajo Tostado

Preparation

Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.