Wash endives and chop off the tough bases of each one, about 3/4". Be careful not to remove too much – you want to keep the leaves in tact! Chop the endives in half vertically.

In a small saucepan, heat 1 tablespoon of olive oil on medium. Add about half of 1/3 cup [around 3 tablespoons] of white wine vinegar and stir. Continue stirring occasionally to prevent scorching. Reducing will take 15-20 minutes while the endives cook.

In a large cast-iron or non-stick skillet, heat 2 tablespoons of olive oil to medium.

Place endives into the pan, cut side facing down. Cook for 5-7 minutes until the cut sides are golden brown and crisping. Add the remaining white wine vinegar and allow it to absorb for 1-2 minutes.

Flip the endives, carefully to keep them from falling apart. Sprinkle with salt and black pepper to your liking. Add half of 1/3 cup of orange juice and cover.

Decrease the heat to low and cook for 15 minutes, until endives become tender.

When the white wine vinegar starts to reduce and look thicker, add the remaining orange juice and 1 tablespoon of honey. Stir to combine and bring to a boil. Continue stirring as the sauce thickens and becomes syrupy.

When the endives are tender and the sauce has thickened, remove from the heat and drizzle the endives with the sauce.

Sprinkle with crushed pistachios, serve and enjoy!