Satsuma juice, reduced and intensified, coats and complements the pleasantly bitter roasted endive in this side dish.
Preheat oven to 450°.
Place satsuma orange juice in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 14 minutes). Set aside 4 teaspoons reduced juice.
Cut endive in half lengthwise. Arrange endive halves in a single layer on a jelly-roll pan coated with 1 1/2 teaspoons oil. Brush endive with 1/4 cup reduced juice; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes or until golden.
Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, reserved 4 teaspoons reduced juice, chives, and next 4 ingredients (through coriander) in a small bowl; stir well with a whisk.
Place endive on a platter; top with satsuma sections. Drizzle with glaze.
This recipe is ok, but satsuma season is so fleeting I want my precious few to be used in outstanding recipes (or just eaten out-of-hand).