Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor.
Grate rind of one orange so that you have 1/2 teaspoon grated zest. Add zest to tomatoes.
Using a small sharp knife, cut rind and white pith from that orange and discard.
Cut orange into large chunks until thick and smooth. Add salt and freshly ground
black pepper to taste. Add a little of the reserved oil to make the puree smoother
but still thick. Transfer to small bowl.
Wash endives and dry. Cut 1/2 inch from bottoms of endives and separate into leaves.
Place leaves on platter or in flat wicker basket. Place 1/2 tablespoon tomato-orange
pâté near the bottom of each leaf.
Cut rind and pith from remaining oranges and discard. Cut along membranes to release
segments. Cut segments in half lengthwise and place 1 in each endive leaf.