Endive Salad With Oranges and Goat Cheese

Ingredients

• Vinaigrette
• 1 cup extra-virgin olive oil, preferably Spanish
• 1 whole garlic head, top sliced off
• 1/4 cup sherry vinegar
• 1 1/2 tablespoons chopped shallot
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Salad
• 20 Belgian endive leaves
• 40 orange sections (4 oranges)
• 2 ounces goat cheese
• 2 ounces sliced Marcona almonds
• Minced chives

Preparation

1. 1. Preheat oven to 400°. Place olive oil in a small roasting pan with garlic. Bake 30–35 minutes or until garlic cloves feel soft.
2. 2. Remove from oven, and separate cloves; squeeze to extract garlic pulp. Discard skins. Process garlic cloves, vinegar, shallot, salt, and pepper in a blender until smooth.
3. 3. On each of 4 plates, place 5 endive leaves in a pinwheel pattern. Add 2–3 orange segments to each leaf of endive. Crumble a little goat cheese over each, and top with a few almond slices. Drizzle with about 1 tablespoon of the roasted-garlic vinaigrette (you'll have extra), and garnish with minced chives.