Parmesan Walnut Salad in Endive Leaves
        from GOURMET / OCTOBER 1995 pg 166

An hors d'oeuvres.

	1 small garlic clove, minced & mashed w/ 1/2 tsp salt
	1 Tbl mayo
	2 Tbl lemon juice
	2 Tbl olive oil
	1/4 lb Parmesan Regiano, sliced 1/8 in thick and cut into dice
	1/2 cup finely chopped celery
	4 Belgian endives
	1 cup walnuts, toasted lightly and chopped fine
	1/4 cup finely chopped fresh flat-leaf parsley

In a bowl wisk together garlic paste, mayonnaise, lemon juice and oil and 
stir in Parmesan & celery.  Salad may be prepared 1 day ahead and chilled, 
covered.

Trim endives and separate leaves.  Endive leaves may be prepared up to this 
point 1 day ahead and chilled, wrapped in dampened paper towels, in a 
plastic bag.

Stir walnuts and parsley into salad. Dip wide end of each endive leaf into 
salad, scooping about 1 tbl of salad onto it.  

Makes about 40 hors d'oeuvres.