- 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
- 4 tablespoons Vinagreta de Ajo Tostado, recipe follows
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.