3 green or red endives
1/2 C goat cheese
1 mandarin orange, segmented
1/2 C crushed pistachios
Freshly ground cracked pepper
FOR THE DRESSING
5 T of The Olive Bin’s Traditional 18-Year or 25-Year Balsamic vinegar
1/2 C of The Olive Bin’s Orange Olive Oil
1 T Dijon mustard
1 garlic clove, crushed