1 lg. head Belgian endive
1 (5 oz.) can shrimp
6 pimento-stuffed olives
1 tbsp. wine vinegar
1/4 c. vegetable oil
1 tsp. Dijon style mustard
Salt and pepper
1 sm. bunch dill or parsley

Break off 12 large endive leaves. Reserve separate remaining endive into leaves. Cut into thin strips. Drain shrimp. Rinse through with cold water. Drain well. Cut stuffed olives in half. Place endive strips, shrimp and olives in bowl.

In a small bowl, beat together vinegar, oil, mustard, salt and pepper. Mix dressing into salad. Break dill and parsley into sprigs. Arrange reserved 12 endive leaves on a platter. Fill each with salad. Garnish with dill or parsley sprigs. Makes 12 servings.