Instructions: Trim discolored stem ends from endive. Separate leaves down to small centers. Cut centers in half lengthwise.

Place a 1/2-pound chunk of gorgonzola or other blue-veined cheese in the center of a platter. Arrange endive, tips pointing out, around cheese. Serve with a small knife.

To eat, cut off a small bit of cheese and put it on a piece of endive.

This recipe yields 10 to 12 servings.

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