Chicory or Endive Cups

• 2 whole Endives
• 2- 1/2 ounces, weight Gorgonzola Cheese
• 1 whole Avocado
• 8 whole Walnuts
• 1 teaspoon Dijon Mustard
• 2 Tablespoons White Wine Vinegar
• 1 pinch Salt
• 1 pinch Black Pepper
• 3 Tablespoons Olive Oil
• 2 Tablespoons Walnut Oil

1. Seperate the endive/chicory leaves and douse them in ice cold water for a few minutes.
2. This makes them more crispy.
3. Dry them neatly and transfer on a plate.
4. Scatter some cheese, diced avocado and crushed walnuts on each leaf.
5. Whisk the mustard with vinegar, season with salt and pepper and slowly add both oils until the the vinaigrette is emulsified.
6. Spoon the vinaigrette over the chicory (endive) cups and serve!

endives, gorgonzola cheese, avocado, walnuts, dijon mustard, white wine vinegar, salt, black pepper, olive oil, walnut oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chicory-or-endive-cups/ (may not work)