Cut peel and white pith from oranges. Holding oranges over bowl to catch juice and using small sharp knife, cut between membranes to release segments; reserve 3 tablespoons juice.
Blend 5 tablespoons pine nuts, oil, vinegar, orange peel and reserved 3 tablespoons orange juice in blender until smooth. Season dressing generously with salt and pepper.
Combine endive, chilies, jicama, Gorgonzola, cilantro and orange segments in large bowl. Drizzle dressing over and toss to coat. Sprinkle salad with 3 tablespoons pine nuts and serve.
