Preheat the oven to 200'C.
Remove the outer leaves from the endive. Bring a pan of salted water to the boil and then cook the endive until soft. Drain and then set aside on paper towels.
Peel and segment the oranges. Cut the endive in half lengthways and then lay flat in a baking dish. Season with salt and pepper. Add the orange segments and spoon over the mascarpone. Sprinkle the emmental on top, transfer to the oven and bake for 10 to 15 minutes.
«Serve as a simple starter or as a side with roast duck.»