a bunch of bacon
a few heads of endive
a bunch of cherry or pear tomatoes, halved
spicy mayonnaise
Fry up the bacon, nice and crisp. When it cools, break the slices into manageable pieces. Cut the base off the endive heads and arrange the leaves on a platter. On each leaf, place half a tomato and some mayonnaise or dressing. Keep nice and cold until ready to serve. Then top with a little bacon.
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