Thanks to Chef Mario Hernandez from Order of the Fat Tongue for this recipe.
1 kiwi, with skin removed, sliced thin
1 small endive with leaves separated
1 small shallot, diced and macerated in vinegar or lemon juice for 5 minutes
5 cashews, shaved using a microplane grater
Zest of a small mandarin
Olive oil to taste
Vinegar to taste
Kosher salt and freshly ground black pepper to taste
Place the ingredients on plate and dress with olive oil, vinegar, the macerated shallots and season to taste.