ENDIVE SALAD BOATS

Endive Salad Boats image

Provided by Brian Balthazar

Time 20m

Yield 14 servings

Number Of Ingredients 7

4 slices turkey bacon
2 large endives
1 small tomato, diced
1/2 cup fat-free blue cheese dressing
1/3 cup minced red onion
1/3 cup chopped walnuts
Kosher salt and freshly ground black pepper

Steps:

Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.