Edivias Con Brana, Naranjas y Almendras Endives with Oranges, Almonds and Goat Cheese

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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

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