Place the bacon in a small skillet and cook on medium heat for approximately 5 minutes, turning half way through cooking time, until bacon is crispy. Once cooked, place on a paper towel-lined plate.

In a medium bowl, combine the kale and pistachios. Next chop the bacon coarsely and add in also. Mix well.

Using a blender or hand immersion blender, combine the apple cider vinegar, maple syrup, Worcestershire, garlic, mustard, olive oil, and sea salt, and blend to a creamy consistency. Slowly pour the dressing over the kale mixture (don't over dress), and mix well.

Spoon a teaspoon of the salad mixture into each endive wedge. Finish by squeezing the orange halves over the filled wedges, and serve immediately.