Smoked Chicken and Gorgonzola Salad on Endive Spears
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
20
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
- Boil green beans until just tender, about 5 minutes. Drain. Refresh with cold water. Drain again. Thinly slice crosswise.
- Combine the beans with the chicken, bell pepper, watercress, shallot and tarragon in medium bowl.
- (Can prepare 1 day ahead. Cover. Chill).
- Place oil and vinegar in small saucepan. Bring to a simmer over low-med heat, swirling occasionally.
- Stir in cheese.
- Pour over the salad mixture; toss.
- Stir in nuts.
- Season with salt and pepper.
- Cover and chill for 30 minutes.
- Form 2 t. salad into a ball. Press into an endive spear.
- Arrange spears on a serving platter.
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RECIPE SUBMITTED BY
I am a semi-retired, mother of one daughter, grandmother to 1 granddaughter, very, very lucky gal. My husband and I moved to the Riviera Maya from Colorado in January 2003. We live in Paradise! We both sell real estate and enjoy selling people their own little piece of paradise. We love boating, fishing, golfing, competative snorkeling (!), traveling, cooking, EATING!