Smoked Chicken and Gorgonzola Salad on Endive Spears

• 2 ounces thin green beans
• 8 ounces smoked chicken, 1/4-inch cubes
• 12 red pepper, 1/4-inch dice
• 13 cup watercress, chopped
• 1 large shallot, minced
• 1 teaspoon tarragon
• 14 cup olive oil
• 2 tablespoons white wine vinegar
• 34 cup gorgonzola, crumbled
• 3 tablespoons walnuts, toasted and chopped
• 4 heads Belgian endive, separated into spears

1. Boil green beans until just tender, about 5 minutes.
2. Drain.
3. Refresh with cold water.
4. Drain again.
5. Thinly slice crosswise.
6. Combine the beans with the chicken, bell pepper, watercress, shallot and tarragon in medium bowl.
7. (Can prepare 1 day ahead.
8. Cover.
9. Chill).
10. Place oil and vinegar in small saucepan.
11. Bring to a simmer over low-med heat, swirling occasionally.
12. Stir in cheese.
13. Pour over the salad mixture; toss.
14. Stir in nuts.
15. Season with salt and pepper.
16. Cover and chill for 30 minutes.
17. Form 2 t. salad into a ball.
18. Press into an endive spear.
19. Arrange spears on a serving platter.

thin green beans, chicken, red pepper, shallot, tarragon, olive oil, white wine vinegar, gorgonzola, walnuts, endive

Taken from www.food.com/recipe/smoked-chicken-and-gorgonzola-salad-on-endive-spears-128535 (may not work)