Recipe developed by Executive Chef Jim Alexander, CDC of Myers Park Country Club, Charlotte, NC.
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.
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.
Combine onion, julienned endive, chicory, turkey, orange segments and remaining ½ cup Gorgonzola. Toss in dressing just before plating.
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.