Blood Orange Endive Salad

1 brain endive
1 blood orange
1 tbsp crumbled gorgonzola

For the vinaigrette:

1 tbsp clean squeezed blood orange juice
1 tsp additional virgin olive oil
1/2 tsp white balsamic
Salt and fresh pepper to taste

Recommendations:
Peel the orange and slice into ingredients.
Remove the outer leaves of the endive and supporter them on the plate. Chop the remaining lesser leaves and level them in the heart of the plate. top with crumbled cheese.

Blend the vinaigrette ingredients and whisk; drizzle around salad.