Belgian Endive and Gorgonzola Dressing

• 1/2 pound Belgian endive
• 1 ounce Gorgonzola or Roquefort (2 tablespoons)
• 3 tablespoons plain nonfat yogurt
• 1 tablespoon brandy
• Pinch cayenne

1. Trim, wash and dry endive leaves; arrange on two salad plates.
2. In a small bowl, mash cheese with yogurt, brandy and cayenne and mix well.
3. Spoon dressing over leaves.

endive, nonfat yogurt, brandy, cayenne

Taken from cooking.nytimes.com/recipes/9329 (may not work)