Directions

1. Zest 1 tablespoon from one of the oranges. Juice just that one orange and mix the juice with the zest—set aside.

   
   

2. Peel the remaining two oranges and slice very thinly, then slice in ½ to half moons— refrigerate.

   
   

3. Toast the levain croutons until very toasty in a 350°F oven. Set aside.

   
   

4. Chop the almonds coarsely but quite small and mix with the croutons.
   

For the Dressing:

1. In a mortar and pestle, pound the garlic to a paste. Add the anchovies and pound until coarsely broken up. Add the balsamic and the lemon juice. Drizzle in the olive oil pounding and stirring with the pestle as you go. Taste and balance with a little salt if necessary—and season with plenty of black pepper.

2. Peel the leaves from the endive and slice crosswise in halves.
   

3. Toss the crouton and almond mixture with the anchovy dressing. Then, using a vegetable peeler, shave the Manchego cheese into the mixture and toss lightly. Divide onto 8 plates keeping the mixture in the center of the plate.

4. Season the endive, oranges and chives with salt and pepper then drizzle the orange juice and zest over and a little olive oil. Toss gently and cover the dressed croutons on the plate.

5. Serve immediately.