For 2 people


  • 4 oz smoked salmon
  • 4 endives
  • 2 oz goat cheese
  • 2 oranges
  • 1/4 c pecans
  • 2 tbsp. extra virgin olive oil
  • Pinch of salt and pepper



  1. Cut off and discard the top and bottom tips of endives and soak in cold water.
  2. Peel, remove white pith and segment one orange.
  3. Juice the other orange until you have 1/3 cup.
  4. Break pecans into small pieces and prepare a toaster or oven so that they can be lightly toasted just before the salad is complete.


  1. Add salt and pepper to 1/3 cup of orange juice and mix well, then add olive oil and mix well. (Dressing completed)
  2. Drain the endives well and serve in two plates.
  3. Top them with peeled oranges, goat cheese and smoked salmon.
  4. Mix the dressing again and drizzle on the salad.
  5. Lightly toast the pecans until fragrant, then sprinkle over the salad. Enjoy!