Makes 20 servings (3 leaves per)
12-15 large endive leaves
1 quart orange, tangerine or other citrus segments, thinly sliced
1 quart plain goat cheese, crumbled
1 quart almonds, roughly chopped
2 8 oz. jars Locally Preserved Satsuma Rosemary Syrup
1 bunch chives, thinly sliced, for garnish
Place three endive leaves on each plate. Place two to three citrus segments on each leaf. Sprinkle cheese and nuts on top. Drizzle with Locally Preserved Satsuma Rosemary Syrup and lightly garnish with chives.