2 tablespoon fresh basil chopped
¼ cup balsamic vinegrette salad dressing
1/2 pound or 2 large green zebra or yellow tomatoes, seeded and chopped
1 cup grated mozzarella
Freshly ground black pepper
1/4 cup grated parmesan
Separate the leaves of the endive and set aside the larger ones.
In a bowl, gently mix together the tomatoes, mozzarella, basil, dressing, and season salt and pepper to taste. Fill the prepared leaves with the mixture. Sprinkle with a little parmesan cheese.