Endive With Oranges, Almonds, And Goat Cheese - cooking recipe

Ingredients

4 endives, leaves separated
2 oranges, supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out)
1/4 cup almonds, sliced, toasted
8 ounces goat cheese, crumbled
2 tablespoons chives, chopped
salt
1/4 cup garlic clove
1/2 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
1 tablespoon shallot, chopped
salt
pepper

Preparation

For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
Drizzle with viniagrette and top with chives.
Chill before serving or serve immediately.