Smoked Chicken and Gorgonzola Salad on Endive Spears |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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The original recipe for this awesome appetizer came out of Bon Appetit Magazine in the early 90's. I have made a few changes through the years but this is still pretty close to the original. Ingredients:
2 ounces thin green beans |
8 ounces smoked chicken, 1/4-inch cubes |
1/2 red pepper, 1/4-inch dice |
1/3 cup watercress, chopped |
1 large shallot, minced |
1 teaspoon tarragon |
1/4 cup olive oil |
2 tablespoons white wine vinegar |
3/4 cup gorgonzola, crumbled |
3 tablespoons walnuts, toasted and chopped |
4 heads belgian endive, separated into spears |
Directions:
1. Boil green beans until just tender, about 5 minutes. Drain. Refresh with cold water. Drain again. Thinly slice crosswise.
2. Combine the beans with the chicken, bell pepper, watercress, shallot and tarragon in medium bowl.
3. (Can prepare 1 day ahead. Cover. Chill).
4. Place oil and vinegar in small saucepan. Bring to a simmer over low-med heat, swirling occasionally.
5. Stir in cheese.
6. Pour over the salad mixture; toss.
7. Stir in nuts.
8. Season with salt and pepper.
9. Cover and chill for 30 minutes.
10. Form 2 t. salad into a ball. Press into an endive spear.
11. Arrange spears on a serving platter.
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