Gorgonzola & Smoked Turkey with Endive Salad

Garnish:

1.Puree in food processor 1 cup Gorgonzola with sherry and heavy cream. Season with pepper.
2.With a small round tip, pipe mixture into Belgian endive leaves. Top each with grape half and walnut.

Dressing:

1. 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.

Assembly:

1. Combine onion, julienned endive, chicory, turkey, orange segments and remaining 1/2 cup Gorgonzola. Toss in dressing just before plating.

Service:

1. 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.