Smoked Chicken And Gorgonzola Salad On Endive Spears

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 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 wine vinegar
• 3/4 cup gorgonzola, crumbled
• 3 tablespoons walnuts, toasted and chopped
• 4 heads belgian endive, separated into spears

Recipe

• 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.