Stuffed endive salad
1 chunk of cucumber or fresh zucchini
1/3 yellow pepper
3 tablespoons chopped fresh parsley
2 tablespoons chopped chives
150 g blue cheese spread
2 tablespoons olive oil
4 tablespoons fresh lemon juice
3-4 tablespoons diced sausage (I had some dried salami)
Cut the base of the endives and remove the outer leaves. Pair the latter according to their size. Keep fresh in a box in the refrigerator.
The rest of the endives, removing the core, cut into small pieces and place in a bowl. Add the diced sausage, carrot, zucchini and peppers. Season with the fresh greens and toss.
In a bowl, stir the cheese spread, lemon juice and olive oil until smooth consistence. Give a grate of black pepper. Mix this sauce with the vegetables.
Stuff the endive leaves with this salad and seal by pairs. It is best to do this last step immediately before the presentation.