Prepare the Belgian endive by peeling the leaves, starting from the outside and continuing until you reach the center stalk. Peel an orange and use a knife to slice it into thin circles. Prepare two serving bowls with equal amounts of endive leaves and orange slices. Sprinkle 1/4 cup sunflower seeds and 1 tablespoon chopped mint on each salad.
To prepare the dressing, whisk the orange juice, orange zest, tahini, olive oil, apple cider vinegar, and honey in a small bowl. Drizzle it over the salads, and enjoy!