Ingredients
20 leaves Belgian endive (about 2 heads)2 medium tomatoes, seeded and finely chopped3 green onions, thinly sliced1/2 cup crumbled Gorgonzola cheese1/2 cup chopped walnuts, toasted1/3 cup balsamic vinaigrette
Preparation
Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.
