Preparation

1.  Clean the Endive heads and slice into thin rings.

2.  Sprinkle the Endive rings with orange juice to prevent browning.

3.  Peel one of the oranges very thinly and cook in water for a minute.

4.  Chop the skin very fine.

5.  Cut the oranges up in slices.

6.  Season the sour cream or yogurt with pepper, salt and some sugar.

7.  Place the Endive salad in a bowl and decorate the edge of the bowl with orange-slices and parsley.

8.  Pour sour cream or yogurt over the Endive and garnish with the orange-skin.