This is a great recipe I’ve been making for years.
It can make it ahead of time and assembled before you need it.
A great one-bite appetizer.
endive with shrimp salad
8 oz medium cooked shrimp, chopped into small pieces
3 oz goat cheese, room temperature
2 T chopped chives, plus more for garnish
1 T fresh lemon juice
coarse salt + ground pepper
20 endive leaves (from about 3 heads)
In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper.
Cover with plastic wrap, and refrigerate up to 1 day.
To serve, place 1 tablespoon mixture on each endive leaf,
and top with additional chives.