6 endive
1/4 lb. Bel Paese cheese, diced
1/4 c. olive oil
2 tbsp. lemon juice
1/2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Wash the endive, dry and cut crosswise in 4-inch pieces. Combine the endive and cheese in salad bowl. Pour over it a mixture of the oil, lemon juice, salt and pepper. Toss lightly. Serves 4-6.