Cobb Salad in Endive Spears

source: Viking Cooking School - Cocktail Party 2006
adapted by

1 ounce blue cheese, crumbled (about 1/4 cup)
3 slices bacon, cooked until crisp, cooled, and crumbled
2 ounces chicken or turkey breast, finely diced
1/2 small avocado, peeled and finely chopped
1 small ripe, red tomato, seeded and finely diced, divided
1/4 cup sour cream
2 tablespoons mayonnaise
salt and freshly ground black pepper, to taste
1 to 2 heads endive, separated into spears
2 tablespoons finely chopped flat-leaf parsley

For the salad: In a medium mixing bowl, gently toss together the blue cheese, bacon, chicken, avocado, and half of the diced tomatoes. In a small mixing bowl, whisk together the sour cream and mayonnaise.

Gently fold the mayonnaise mixture into the chicken mixture, then season to taste with salt and pepper; chill at least 1 hour before serving.

To assemble: Arrange the endive spears on a platter. Spoon a small amount of salad into each spear, then sprinkle with the remaining tomatoes and the chopped parsley; serve immediately.

Note: Have your deli cut a thick, 2-ounce slice of turkey or chicken breast for you; when you are ready to make the recipe, simply dice that slice.