Endive Finger Salads - cooking recipe

Ingredients

2 large Belgian endive (about 2 dozen leaves)
1/2 cup sliced kalamata olive
1 cup halved cherry tomatoes or 1 cup grape tomatoes
1 garlic clove, minced
1 cup fresh basil leaf, chopped
1/2 cup crumbled feta cheese
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

Chop, slice and mince above ingredients, combine in a bowl.
Add olive oil and vinegar, salt and pepper, and mix gently together.
Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture and serve.