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Cut the top and bottom off your oranges, exposing the citrus flesh inside.
Resting on either end, cut the peels, including the white pith, off the oranges.
Use your knife to cut between each membrane and orange segment, cutting only so far as the center, which should release the orange segments.
Chop the orange segments once or twice more, so the pieces are not too large.
Trim end off endives and arrange individual leaves on a medium platter.
Add a few orange chunks to each endive leaf, then goat cheese crumbles and almonds.
Season with black pepper, then drizzle with a very thin stream of olive oil.
Add a few droplets of sherry vinegar to each 'boat.'
Scatter chives over and finish each with sea salt.
Dig in. No forks needed, unless you’re classy.