2 ounces haricots verts or green beans
8 ounces smoked chicken or turkey,
diced into 1/4 inch pieces
1/2 red bell pepper, finely diced
1 large shallot, minced
1 Tablespoon chopped fresh tarragon or
1 teaspoon dried
1/4 cup olive oil
2 Tablespoons white wine vinegar
3/4 cup crumbled Gorgonzola cheese
3 Tablespoons chopped toasted walnuts (optional)
Salt and pepper to taste
4 heads Belgian endive, separated into spears
Bring a small amount of water to a boil in a sauce pan. Add the green beans. Cook for 4 minutes or until tender; drain. Cover with cold water; drain. Cut the green beans crosswise into thin slices.
Combine the green beans, chicken, red pepper, shallot and tarragon in a bowl and mix well. May be prepared to this point and stored, covered, in the refrigerator for 1 day in advance. Combine the olive oil and wine vinegar in a saucepan. Bring to a simmer, swirling the pan occasionally. Stir in the cheese. Pour over the green bean mixture, tossing to coat. Stir in the walnuts. Season with salt and pepper.
Chill, covered, for 30 minutes to 8 hours. Shape 2 teaspoons of the green bean mixture into a ball; press into the stem end of an endive spear. Repeat the procedure with the remaining endive
spears and green bean mixture. Arrange the endive spears in a spoke formation on a serving platter.
NOTE: Dice refers to cutting into cubes about 1/4 inch in size.
YIELD: 30 appetizers