Ingredients

• 1 head Belgian endive
• Parsley leaves
• 4 ounces good creamy Gorgonzola, at room temperature

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Instructions

1. Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.