Belgium Endive filled with a Madras Curry Chicken Salad

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Serves 4

1/2 lb. cooked chicken thigh, cooled, diced
1 tablespoon ginger, chopped
1 Bartlett pear, diced
1/2 cup dried cherries
2 tablespoons Madras curry powder
3/4 cup mayonnaise
To taste salt & black pepper
1 teaspoon fresh lemon juice
2 spears of Belgium Endive
1 bunch chives

Combine the first eight ingredients in a bowl and mix until blended. Taste and adjust seasonings.
Trim the stem end of the Belgium endive and separate the spears to form vessels to hold the chicken salad. Divide the chicken salad into eight portions and fill into the eight largest and best looking Endive spear. Tie a bow with one chive around the middle of the filled Belgium Endive as a decorative look. If your chive won't fit around the endive spear, then just dice the chives very fine and sprinkle on top of the salad.
Arrange attractively on a platter and chill until needed.