Endives with Oranges, Almonds and Goat Cheese

After feasting on decadent food over the holidays, we're in the mood for something a little lighter these days. Fresh endives with juicy oranges, crunchy almonds, creamy goat cheese and coarsely cracked red pepper make for a refreshing appetizer.

Adapted from a recipe by The Smitten Kitchen


  • 3 Oranges
  • 3 Endives, leaves separated
  • 3 Ounces goat cheese, crumbled
  • 1/3 Cup sliced almonds, toasted
  • Olive oil for drizzling
  • Sherry vinegar
  • 1 Tablespoon chives, chopped
  • Freshly ground red DRØM Pepper to finish
  • Maldon sea salt or other flaky sea salt to finish

Serves 4 as an appetizer


Trim end off endives and arrange individually separated leaves on a platter. Fill each leaf with orange segments, add goat cheese crumbles and almond slices. Drizzle with a very thin stream of olive oil and a few droplets of sherry vinegar. Top with chives and finish each endive leaf with red DRØM Pepper and flaky sea salt.

Back to recipes