Endive, Wild Arugula, Blood Orange, Avocado, Blackberries, Balsamic Vinegar and Mint
Remove 3 or 4 of the outer leaves from each endive. Cut the endive lengthwise. Lay the cut halves on a cutting board and slice the endive the long way. Place the blackberries into the bowl and gently crush them with a fork. Not too fine. Peel the oranges whether by hand or by using a knife to remove the ends and then the peel. Cut the oranges into thin slices no more than ¼ inch thick. Add the cut oranges, the endive, the chopped scallions, the diced avocado, the chopped mint, the arugula, the pecorino, the olive oil, salt, pepper, and vinegar to the bowl. Gently toss all of the ingredients together and incorporate completely. Serve in four individual portions on plates or in bowls.