| Ingredients |
| 12 Ounces Gorgonzola, divided |
| 1 Ounce dry sherry |
| 2 Ounces heavy cream |
| 1 Tablespoon cracked black pepper |
| 30 Medium Belgian endive leaves |
| 15 Jumbo seedless red grapes, halved |
| 30 sugar toasted walnut halves |
| 1/2 Cup fresh orange juice |
| 1/2 Cup white wine vinegar |
| 1 Tablespoon honey |
| 1 Teaspoon shallots, minced |
| 2 Teaspoons extra virgin olive oil |
| 1 Teaspoon fresh basil, chiffonade |
| To Taste kosher salt and cracked black pepper |
| 1/2 Cup red onion, julienned |
| 1 Cup Belgian endive, julienned |
| 3 Ounces chicory frisse |
| 1 Pound SMOKED TURKEY BREAST, julienned |
| 2 Large Navel oranges, segmented |
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| Garnish |
- Puree in food processor 1 cup Gorgonzola with sherry and heavy cream. Season with pepper.
- With a small round tip, pipe mixture into Belgian endive leaves. Top each with grape half and walnut.
- Cover and hold in refrigerator for service.
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| Dressing |
- Combine orange juice, vinegar, honey and shallots. Cook until reduced by 1/3. Add olive oil and adjust seasonings. Chill and add basil just before plating.
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| Assembly |
- Combine onion, julienned endive, chicory, turkey, orange segments and remaining ½ cup Gorgonzola. Toss in dressing just before plating.
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| Service |
- For each plate: on a 9-inch chilled plate, arrange salad mixture in center and add 3 stuffed endives with tips toward rim of plate.
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