In a stainless-steel bowl, ladle Orange Vinaigrette. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
Add both endives, mandarin oranges, cherry peppers, torn basil and shallots. Season with S&P.
Using gloved hands, gently massage the dressing into the nooks and crannies of each endive leaf to ensure even coverage. Taste and adjust seasoning as needed.
Stack the salad into the bowl in a crisscross pattern, creating height in the center while keeping the colorful ingredients visible, both around and on top of the salad.
Garnish with roasted sunflower kernels evenly distributed over the top of the salad, as shown in the photo.
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