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Endive with Shrimp Salad

Easy and fresh...

8 ounces		medium cooked shrimp, finely chopped
3 ounces		goat cheese, at room temperature
2 Tbs		chopped chives, plus more for garnish
1 Tbs		fresh lemon juice
		coarse salt and freshly ground black pepper
20 whole		endive leaves (from about 3 heads)

1	In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate for up to 1 day.
2	When ready to serve, place 1 Tbsp. of mixture on each endive leaf, and top with additional chives.

Yield: 20 appetizers

Recipe Source

Everyday Food

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