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Endive with Clementines, Goat Cheese, and Almonds

July 2013

Serves 4
 
For the Sherry dressing
2 tablespoons Spanish extra-virgin olive oil
1/2 tablespoon Sherry vinegar
Sea salt to taste
For the salad
3-4 Belgian endives, trimmed and reserving the largest leaves, about 20
2-3 clementines, peeled and cut into segments
4 ounces goat cheese
4 ounces sliced almond
Sherry dressing 
Chives, minced
Sea salt

Whisk together the Sherry vinegar, olive oil and salt in a bowl. Set aside.

Top each endive leaf with clementine segments. Crumble a bit of goat cheese over top and sprinkle with almond slices. Drizzle with a bit of Sherry dressing and sprinkle with chives. 

Photograph by Powers & Crewe