At The Bazaar by José Andrés, you can get all sorts of food somersaults. I love me some culinary acrobatics, but for home, I prefer something a little more down-to-earth.
This came in an endive boat, but if you don't want to feel like you're at a cocktail party, just chop up the endives. It's sweet, bitter, creamy and a little piquant, depending on how many scallions you use.
RECIPE: Slice four endives into 1/2 inch rings and place in large mixing bowl. Separate leaves. Supreme two oranges (or tangerines for a punchier fragrance) and toss with endives. Chop 1-2 scallions and add to bowl. Make a vinaigrette with olive oil, rice vinegar, the excess juice from the oranges' core and peel, and a dash of mustard. Toss with salad then add toasted sliced almonds and feta cheese, to taste.