SMOKED CHICKEN AND GORGONZOLA SALAD IN ENDIVE SPEARS
2 Ounces Green Beans (preferable haricots verts)
8 Ounces Smoked Chicken or Smoked Turkey, cut into 1/4-inch dices
1/2 Red Bell Pepper, cut into 1/4-inch dices
1/3 Cup Watercress Leaves, chopped
1 Lg. Shallot or Green Onion minced
1 Tbl. Chopped Fresh Tarragon or 1 tsp Dried, crumbled
1/4 Cup Walnut Oil or Olive Oil
2 Tbl. White Wine Vinegar
3/4 Cup Crumbled Domestic Gorgonzola or other blue cheese (about 3 ounces)
3 Tbl. Chopped Toasted Walnuts
4 Belgian Endive Heads, separated into spears
Watercress Leaves
Bring small saucepan of water to boil. Add green beans. Cook until just tender, about four minutes. Drain. Refresh with cold water and drain again. Thinly slice crosswise. Combine with diced chicken, diced red bell pepper, chopped watercress, minced shallot and tarragon in medium bowl.
Place oil and vinegar in small saucepan. Bring mixture just to simmer swirling pan occasionally. Stir in Gorgonzola cheese. Pour over salad mixture. Toss to coat stir in toasted walnuts. Season to taste with S & P. Cover and refrigerate at least 30 minutes or up to 8 hours.
Form 2 tsp. salad into ball press onto bottom portion of endive spear. Repeat with remaining salad and endive spears. Garnish each endive spear with watercress.
