Endivias con Queso de Cabra y Naranjas

Before you start

• Prepare the anchor components in advance.

  The vinaigrette can be blended up to a week in advance, the almonds toasted days ahead, and the oranges supremed and held in their juices for 24 hours.

• Keep the endive crisp.

  The leaves can be washed, separated, and stored between damp paper towels in the crisper drawer so assembly takes under sixty seconds when guests finally sit down.

Ingredients

• garlic cloves4 large
• Spanish extra virgin olive oil1/2 cup
• Sherry vinegar3 tbsp
• shallot1 small
• kosher salt1/2 tsp
• black pepper1/4 tsp
• Belgian endives3 med
• seedless oranges2 large
• Cana de cabra or premium fresh goat cheese4 oz
• sliced Marcona almonds1/3 cup
• fresh chives2 tbsp
• flaky sea salt1 pinch

Method

1. 01

   Confit the garlic cloves in half of the olive oil until exceptionally tender and deep golden brown.

   Preheat the oven to 350°F. Place the peeled garlic in a small oven-safe ramekin, pour over a quarter cup of the olive oil, and roast for 20 to 25 minutes. This slow process destroys the harsh, raw bite of the garlic, leaving behind a sweet, mellow richness. Let it cool completely in the oil.

2. 02

   Blend the cooled garlic, roasting oil, vinegar, shallot, and spices, slowly drizzling in the remaining raw olive oil until emulsified.

   Transfer the cooled roasted garlic and its oil into a blender. Add the sherry vinegar, chopped shallot, salt, and pepper, blending on high until completely smooth. With the motor running, slowly drizzle in the remaining quarter cup of raw extra virgin olive oil until the vinaigrette is thick. Taste and adjust seasoning.

3. 03

   Slice the peel and bitter white pith from the oranges, then carefully slice down between the membranes to release clean wedges of fruit.

   Cut the top and bottom off the oranges so they sit flat, then follow the curve of the fruit with a sharp knife to remove the peel. Cutting away the pith is crucial, as it would introduce an unwanted, competing bitterness to the endive. Halve the clean segments crosswise so they are bite-sized.

4. 04

   Trim the root ends of the endives and peel away the crisp middle leaves to form your boat-shaped vessels.

   Discard the bruised outer leaves and save the tiny, rigid inner core leaves for a side salad. You are looking for about 18 to 20 perfectly sized middle leaves. Arrange them beautifully on a large, chilled serving platter.

5. 05

   Assemble the dish by spooning a dollop of room-temperature goat cheese into the base of each leaf and tucking in a piece of orange supreme.

   Because the endive acts as a pristine barquita, or little boat, taking the chill off the cheese is essential so it spoons in luxuriously rather than crumbling.

6. 06

   Scatter the toasted almonds over the top, aggressively drizzle with the vinaigrette, and finish with minced chives and flaky sea salt.

   Serve immediately, encouraging your guests to pick them up with their hands like the perfect bar snack they are, while you turn your attention to the sizzling plates on the stove.

Notes

• Respect the sherry vinegar.

  Aged in oak barrels using the solera system, authentic Vinagre de Jerez offers a nutty, complex mahogany flavor that balsamic or red wine vinegar simply cannot replicate. Do not substitute it.

• Sourcing the cheese.

  Seek out Cana de cabra, a soft, semi-sweet Spanish goat cheese from Murcia. If you cannot find it, a premium creamy domestic chevre will work, provided it is fully at room temperature.