Ingredients

2 ounces green beans, diced

1/2 red bell pepper, diced

1 tablespoon chopped fresh tarragon

1/4 cup olive oil

3 ounces crumbled Gorgonzola cheese

4 Belgian endive spears, separated

8 ounces smoke chicken or turkey, diced

1 large green onion, diced

2 tablespoons red wine vinegar

3 tablespoons chopped toasted walnuts, optional

alpha sprouts for garnish

Preparation

  1. Bring a small sauce pan of water to a boil. Add green beans. Cook until just tender, about 4 minutes. Drain. Thinly slice.

  2. Combine with diced chicken, pepper, green onion and tarragon in a medium bowl. (Can be prepared a day ahead, cover and chill).

  3. Place oil and vinegar in a small saucepan. Bring mixture to a simmer. Stir in cheese. Stir until cheese is melted.

  4. Pour over salad mixture. Toss to coat. Stir in walnuts, if using. Cover and refrigerate at least 30 minutes or up to 8 hours.

  5. Form 1 teaspoon salad into balls. Press into bottom portion of endive spear. Repeat.

  6. Garnish with alpha sprouts