Slice endives lengthwise and trim base and any wilted outer leaves; set aside.

In jar or glass mixing jug, combine honey, mustard, and orange juice and zest; set aside.

In large saucepan, sauté shallot and garlic in olive oil on medium-low heat, until shallots are translucent.

Place endives cut side down in pan and cook for about 2 minutes, until slightly browned. Turn endives and allow them to soften slightly, for another 2 minutes. Turn up heat to medium and add orange juice mixture. Reduce heat to low, partially cover, and allow to simmer for about 10 minutes.

To serve, use tongs to transfer endives to large serving plate or 4 individual plates. Use spatula to scrape warm braising liquid from saucepan into jug and pour over endives and onto plate. Season with salt and pepper. Use vegetable peeler to shave pecorino overtop and sprinkle with almonds and tarragon.