In a skillet, bring water seasoned with sea salt to a boil and add endive hearts. Cook them for roughly 3 minutes, until they’re tender but not falling apart. If the water isn’t deep enough to submerge the hearts fully, turn them as they cook to ensure that all sides are equally cooked.
Remove the endive from the pan and discard the water. Dry the pan and add a tablespoon of olive oil. Heat on a medium setting.
Cut the endives into rounds, about 3-4 per heart, depending on how big the hearts are. Then add the endives to the pan, cut-side-down. Cook them until they start to brown and then turn them over and cook the other side.
Add a splash of orange juice to the pan and turn the endive rounds to coat each side evenly.
Remove endives from the pan and arrange on a serving plate.
Take the pan off the heat and add honey. Just a little honey is necessary to balance the tartness; taste it and see. Add just a little; you can always add more.