Ingredients

• 2 tablespoons sliced almonds
• 2 ounces Cabrales cheese, crumbled
• 3 tablespoons plain yogurt
• 6 leaves Belgian endive
• 1 medium orange, peeled and separated into wedges
• 1 tablespoon finely chopped flat-leaf parsley

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Instructions

1. Toast the almonds in a small skillet over medium heat, shaking pan to ensure even cooking, until golden brown and fragrant, about 2 minutes. Transfer to a small bowl, and set aside.
2. Combine the cheese and yogurt in a small bowl. Spoon a small amount of the cheese mixture onto each leaf. Arrange on a plate, and top with a wedge of orange. Sprinkle with almonds and parsley. Serve immediately.