Slice two of the endive bulbs thinly reserve the other two bulbs for serving. Slice green apple into matchstick size pieces. Toss in a bowl with tangerine segments, golden California raisins and sunflower seeds.

In a small bowl, combine tangerine juice, olive oil, salt and pepper. Whisk together and add to endive mix. Chill for up to 4 hours or overnight.

Trim the ends of the remaining two endive bulbs and peel off outer layers to remove leaves. Fill endive leaves with salad mixture and serve.