This salad makes a lovely appetizer or elegant buffet dish.

Recipe I

Ingredients

• 1 hard cooked egg, chopped
• 4 artichoke hearts, chopped
• 1 shallot, minced
• 2 Tbs mayonnaise
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 1 Tbs fresh basil, chopped
• ½ cup Gorgonzola cheese, crumbled
• 6 endive leaves, separated and cleaned
• 3 sprigs of parsley, chopped

Directions

1. Combine the eggs, artichoke hearts, shallot, mayonnaise, salt, pepper, basil, and Gorgonzola cheese, mixing well.
2. Cover and chill for at least 1 hour.
3. Spread the endive leaves with cheese mixture.
4. Sprinkle with parsley.
5. Arrange on a serving dish.

Recipe II

Ingredients

• ½ cup Mozzarella cheese, shredded
• 3 granny smith apples
• 1 tsp lemon juice
• 2 Tbs mayonnaise
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 1 Tbs fresh basil, chopped
• ½ cup Gorgonzola cheese, crumbled
• ½ cup walnuts, toasted
• 6 endive leaves, separated and cleaned
• 3 sprigs of parsley, chopped

Directions

1. Core the apples and cut into small cubes.
2. Put the apples in a mixing bowl and add the lemon juice. Toss the apples to coat them with lemon juice.
3. Add the Mozzarella cheese, Gorgonzola cheese, parsley, basil, and salt to the bowl. Mix together well.
4. Chop the walnuts, but don't make the pieces too small. Add the walnuts to the cheese-apple mixture and mix in well.
5. Cover and chill the cheese-apple mixture for at least 1 hour.
6. Spread the endive leaves with cheese mixture.
7. Arrange the leaves on a serving dish.

Note: Don’t fill the endive too soon before serving or the endive will loose its crispness.