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