1. Place all Pickling Liquid ingredients in a saucepan and bring to a boil.

2. Blanch carrot ribbons in pickling liquid one color at a time for 12 seconds. After cooking, plunge ribbons in ice water, then place on paper towels. Repeat with remaining carrots.

3. Blanch radish slices in pickling liquid for 15 seconds, plunge in ice water, then place slices on paper towels.

4. Combine all Toasted Cashew Vinaigrette ingredients in a mixing bowl and toss to combine. Set aside.

5. Arrange carrot ribbons, radish slices, Florida Orange slices and endive on plates. Sprinkle with sprouts and spoon Toasted Cashew Vinaigrette on top.