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Prep 20 mins
Cook 30 mins
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.
- 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
- 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.