Ingredients

1 bunch endive leaves, cored and cleaned
8 tablespoons orange segments
4 tablespoons sliced toasted almonds
8 ounces Spanish goat cheese
2 tablespoons chopped chives
Salt
4 tablespoons Vinagreta de Ajo Tostado, recipe follows

Directions

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

This recipe was provided by professional chefs and has been scaled down from a bulk recipe

provided by a restaurant. The FN chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the
results.

Ingredients

Vinagreta de Ajo Tostado:
1/4 cup garlic cloves
1/4 cup extra-virgin olive oil, plus 1/2 cup
2 tablespoons sherry vinegar
1 tablespoon chopped shallots
Salt and pepper

Directions

Preheat the oven to 350 degrees F.

Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender,
about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar,
shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive
oil.