Smoked Chicken and Gorgonzola Salad on Endive Spears

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.

• Ready In: 50 mins
• 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

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.