Take...

1 medium Belgium endive, cored and cut into ½ inch (12mm) slices

½ head of butterhead (looseleaf if you can’t get butterhead) lettuce, torn into bite-sized pieces.

¼ cup (60ml) chopped chives, or ¼ cup chopped green onions

½ cup (125ml) fresh basil, coarsely cut and left whole.

3 tablespoonfuls (45ml) extra-virgin olive oil
1 to 2 tablespoonfuls (15 to 30ml) wine vinegar

4 oz. (112g) Gorgonzola cheese, crumbled with a fork

then...

1 Combine the endive, lettuce, chives and basil.

2 Toss with olive oil just before serving, then with the vinegar.

3 Add the Gorgonzola and serve.