Smoked Chicken and Gorgonzola Salad on Endive Spears

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Total Time
50mins
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.

Ingredients Nutrition

Directions

  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.