Orange Belgian Flower

Preparation:

Preparation: Peel the head of Belgian endive and the bunch of watercress, wash the leaves very carefully and drain well. Peel the oranges, then cut them into round slices, removing any seeds. Put the Gorgonzola, which must be quite creamy, the cream, a pinch of salt and a grind of pepper in the blender jar and operate the appliance until you obtain a thick and homogeneous sauce. Once this is done, arrange the Belgian and watercress leaves in a circle on two individual plates, alternating and with the tips facing outwards. Place the orange slices in the center of the lettuce flower, also arranging them in a circle and slightly overlapping. Finally, distribute the prepared sauce on the citrus fruits and serve.