adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound gruyere cheese
5 heads endive
Sea salt and freshly ground pepper
1/3 cup chopped bread and butter pickles
Bolthouse farms caesar parmigiano yogurt dressing
Stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into little bite sized cubes. Slice each head of endive lengthwise into 6 spears. Tossed together, drizzle with dressing, and sprinkle with salt & pepper.