1 large green or yellow tomato, chopped
1 cup grated mozzarella
1/4 cup fresh basil, chopped
1/4 cup balsamic vinaigrette salad dressing
1/4 cup grated Parmesan cheese
Kosher salt, to taste
Black pepper, to taste
Separate the leaves of the endive and set aside the larger ones.
In a bowl, gently mix together the tomatoes, mounceszarella, basil, and dressing. Season with salt and pepper to taste. Fill the prepared large endive with the mixture. Sprinkle with a little Parmesan cheese.