- 2 tablespoons reduced fat sour cream
- 2 tablespoons crumbled blue cheese
- 2 heads Treviso or Belgian endive, spears separated (see Note)
- 4 ounces thinly sliced roast beef, cut into ribbons
- Combine sour cream and blue cheese in a small bowl.
- Top Treviso (or Belgian endive) with roast beef and a dollop of the blue cheese cream.